Braised Short Ribs

• 2 whole Dried Chiles (deseeded)
• 1 cup Water
• 5 pounds Short Ribs
• Ground Black Pepper, Kosher Salt And Garlic Powder, To Taste
• 3 Tablespoons Olive Oil
• 1 Large Onion, Peeled And Quartered
• 3 cups Beef Broth
• 4 cloves Garlic, Peeled
• 2 Tablespoons Canned Tomato Paste
• 1 cup, 8 tablespoons, 1/2 pinches Bottle Granny Smith Flavored Hard Cider
• 2 Tablespoons Balsamic Vinegar
• 3 sprigs Rosemary
• 8 dashes Chiptole Tabasco

1. 1.
2. Add chilies into a bowl and cover with the boiling water.
3. Let the chilies steep for about 30 minutes.
4. 2.
5. Season short ribs with salt and pepper and garlic powder.
6. 3.
7. Heat olive oil in a Dutch oven over medium-high heat and brown short ribs on both sides.
8. 4.
9. While the short ribs are browning, put the onion and chilies with the water into a blender and blend together.
10. Then add the beef stock, garlic and tomato paste into the blender and blend with the onion mixture until smooth.
11. 5.
12. When the meat is browned remove it from the pan to a plate.
13. Add the hard cider into the pan.
14. Pour the onion mixture into the Dutch oven and bring to boil.
15. Add balsamic vinegar, rosemary and Tabasco and boil for 3 minutes.
16. Reduce heat to a simmer.
17. 6.
18. Return the ribs to the pot.
19. Cover tightly with the lid and braise for 2 1/2 hours or until the ribs are tender.

chiles, water, short, ground black pepper, olive oil, onion, beef broth, garlic, tomato paste, balsamic vinegar, rosemary

Taken from tastykitchen.com/recipes/main-courses/braised-short-ribs-6/ (may not work)