Braised Short Ribs

Name: Braised Short Ribs
Ingredients: 1 14 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 13 cups cold water, divided; 5 lbs beef short ribs; 1 tablespoon vegetable oil; 14 lb sliced bacon, chopped; 1 (3 inch) cinnamon sticks

15 ingredients

19 steps

Ingredients

1 14 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 13 cups cold water, divided
5 lbs beef short ribs
1 tablespoon vegetable oil
14 lb sliced bacon, chopped
1 (3 inch) cinnamon sticks

Directions

1

.MAKE CHILE PUREE:.
2

Wipe anchos clean, then stem and seed.
3

Discard ribs and tear anchos into pieces.
4

Soak anchos in boiling-hot water until softened, about 20 minutes.
5

Transfer anchos to a blender, reserving soaking liquid.
6

Puree anchos with onion, garlic, chipotles with sauce, tomato paste, molasses, cumin, cloves, 1/3 cup water, and 1 tsp salt.
7

BRAISE SHORT RIBS:.
8

Pat ribs dry and season with 1 1/2 tsp salt and 1 tsp pepper (total).
9

Heat oil in a wide 6- to 8-qt heavy pot over medium-high heat until it shimmers.
10

Brown ribs in batches, about 6 minutes per batch.
11

Transfer as browned to a platter.
12

Discard fat from pot.
13

Preheat oven to 350F with rack in middle.
14

Cook bacon in pot over medium heat until browned, then transfer with a slotted spoon to platter.
15

Stir chile puree into fat in pot (it may spatter).
16

Cook, stirring frequently, 6 minutes.
17

Stir in reserved chile-soaking liquid, remaining 2 cups water, and cinnamon stick and bring to a boil.
18

Return ribs and bacon to pot and braise, covered, in oven until ribs are very tender, 3 to 3 1/4 hours.
19

Skim fat from sauce.