Short Ribs-Texas Red Braised

• 3-1/2 lbs flanken-style beef short ribs (@8 7-1/2" long)
• 1-1/2 Tblsp kosher salt (divided use)
• 3 large yellow onions, quartered
• 8 garlic cloves, husks removed
• 3 Tblsp + 2 tsp canola, peanut or olive oil (divided use)
• 1-1/2 tsp ground pepper (divided use)
• 2 C beef broth (14.5 oz can)
• 3 dried ancho chiles, torn in half, stemmed & seeded
• 3 dried pasilla chiles, torn in half, stemmed & seeded
• 1 - 28 oz. can crushed tomatoes
• 1/4 C. semisweet chocolate chips

1. Up to 1 day in adv, season short ribs w/2 tsp salt
2. Place onions & garlic in 9x13 pan; drizzle 2 tsp oil over them & coat. Sprinkle 1 tps salt & 1/2 tsp pepper over them & broil @ 3" from flame/heating element for 8-10 min until garlic skins have blackened & onions have charred slightly.
3. Preheat over to 325. In saucepan, bring broth to boil. Turn off heat. Place 3 Tblsp oil in cast-iron skillet & heat over med-hi heat til oil shimmers. Add chiles & toast on all sides, turning w/tongs til soft, fragrant & slightly lighter in color, @ 30 seconds. Transfer chiles to hot broth. Cover & let stand til completely soft, @ 6 min.
4. Heat remianing oil on hi til begins to smoke. Add several short ribs, making certain not to crowd them. Sear, turning once surfaces are browned, @ 3 min, til richly browned on both sides. Remove & set aside. Repeat w/remaining ribs in batches.
5. When garlic is cooled, remove and discard skins. Transfer garlic & onions to food processor/blender. Add tomatoes & process to smooth puree @ 2 min. Reserve in bowl. Should have 4 C.
6. Add chiles & broth to processor/blender & puree til smooth, @ 2 min. @ 2 C. Add as much chile puree to vegetable puree as you wish to achieve degree of flavor & heat you perfer. (we always add all). Stir to incorporate thoroughly & season to taste w/remaining 1-1/2 tsp S&P. Add chocolate chips & stir.
7. Place ribs in roasting pan & pour "red" sauce over. Cover pan w/foil & bake for 2 hrs or til ribs are tender & falling from bone. Skim fat. Serve ribs with ladleful of sauce.

short ribs, salt, yellow onions, garlic, ground pepper, beef broth, ancho chiles, chiles, tomatoes, semisweet chocolate chips

Taken from www.epicurious.com/recipes/member/views/short-ribs-texas-red-braised-1232877 (may not work)