Braised Short Ribs

Name: Braised Short Ribs
Prep time: 3 min
Cook time: 45 min
Total time: 48 min
Yield: 6 serving(s)
Ingredients: 1 1/4 ounces dried ancho chiles (3 to 4 medium); 2 cups boiling-hot water; 1 medium onion, chopped; 3 garlic cloves, coarsely chopped; 2 tablespoons finely chopped canned chipotle chiles in adobo, plus; 1 tablespoon adobo sauce; 2 tablespoons tomato paste; 2 tablespoons molasses (not robust or blackstrap); 1 teaspoon cumin seed; 3 whole cloves; 2 1/3 cups cold water, divided; 5 lbs beef short ribs; 1 tablespoon vegetable oil; 1/4 lb sliced bacon, chopped; 1 (3 inch) cinnamon sticks

Submitted by Chef #797418

"Braised Short Ribs - browned and slow cooked in oven from Gourmet magazine. Very Good and spicy"

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Ready In:: 48mins
Ingredients:: 15
Serves:: 6

ingredients

1 ¹⁄₄ ounces dried ancho chiles (3 to 4 medium)
2 cups boiling-hot water
1 medium onion, chopped
3 garlic cloves, coarsely chopped
2 tablespoons finely chopped canned chipotle chiles in adobo, plus
1 tablespoon adobo sauce
2 tablespoons tomato paste
2 tablespoons molasses (not robust or blackstrap)
1 teaspoon cumin seed
3 whole cloves
2 ¹⁄₃ cups cold water, divided
5 lbs beef short ribs
1 tablespoon vegetable oil
¹⁄₄ lb sliced bacon, chopped
1 (3 inch) cinnamon sticks

directions

.MAKE CHILE PURÉE:
Wipe anchos clean, then stem and seed. Discard ribs and tear anchos into pieces.
Soak anchos in boiling-hot water until softened, about 20 minutes. Transfer anchos to a blender, reserving soaking liquid.
Purée anchos with onion, garlic, chipotles with sauce, tomato paste, molasses, cumin, cloves, 1/3 cup water, and 1 tsp salt.
BRAISE SHORT RIBS:
Pat ribs dry and season with 1 1/2 tsp salt and 1 tsp pepper (total). Heat oil in a wide 6- to 8-qt heavy pot over medium-high heat until it shimmers. Brown ribs in batches, about 6 minutes per batch. Transfer as browned to a platter. Discard fat from pot.
Preheat oven to 350°F with rack in middle.
Cook bacon in pot over medium heat until browned, then transfer with a slotted spoon to platter.
Stir chile purée into fat in pot (it may spatter). Cook, stirring frequently, 6 minutes. Stir in reserved chile-soaking liquid, remaining 2 cups water, and cinnamon stick and bring to a boil. Return ribs and bacon to pot and braise, covered, in oven until ribs are very tender, 3 to 3 1/4 hours. Skim fat from sauce.