Braised Short Ribs

• 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

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.

ancho chiles, boilinghot water, onion, garlic, adobo sauce, tomato paste, molasses, cumin, cloves, cold water, vegetable oil, bacon, cinnamon sticks

Taken from www.food.com/recipe/braised-short-ribs-350735 (may not work)