Chile-Braised Short Ribs
- 2 large dried New Mexico chile peppers, stemmed, seeded and torn into pieces
- 1 cup boiling water
- 5 pounds meaty English-style center-cut short ribs
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 3 cups low-sodium chicken stock
- 2 tablespoons tomato paste
- 4 cloves garlic, peeled and smashed
- 1 large onion, chopped
- One 750-milliliter bottle hard cider
- 2 tablespoons balsamic vinegar
- 3 sprigs fresh rosemary
- Chopped fresh parsley, for garnish
- Adjust the rack to the bottom third of the oven and preheat to 325 degrees F.
- Add the chiles to a medium bowl and cover with the boiling water.
- Let steep for 20 minutes.
- Sprinkle the short ribs generously on both sides with salt and pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat until just under smoking hot.
- Add the short ribs in batches, leaving some room between each of them so they sear evenly, and cook until well browned, about 7 minutes per side (14 to 15 minutes per batch).
- Remove the short ribs to a platter in a single layer (no stacking) and repeat with the second batch.
- Meanwhile, add the chile peppers with water, chicken stock, tomato paste, garlic, onions and a dash of salt to a blender, and mix until blended together.
- Once the second batch of meat is seared, remove and set aside.
- Add the hard cider to the Dutch oven and scrape the brown bits left from the meat off the bottom of the pot.
- Pour the onion mixture into the pot and turn the heat up to high.
- Add the balsamic and rosemary sprigs and boil together for 2 to 3 minutes.
- Return the short ribs and any juice that may have accumulated on the platter back into the pot.
- Cover tightly with a lid and braise in the oven until the ribs are tender, about 2 1/2 hours.
- Place the ribs on a platter covered with foil to keep warm.
- Put the Dutch oven on the stovetop over high heat and reduce the braising liquid until thick and saucy, 20 minutes.
- Add the ribs back to the pot before serving to coat with the reduced liquid.
- Place the ribs on plates and ladle the sauce over the top.
- Sprinkle with chopped parsley for garnish.
peppers, boiling water, center, kosher salt, olive oil, lowsodium, tomato paste, garlic, onion, hard cider, balsamic vinegar, rosemary, fresh parsley
Taken from www.foodnetwork.com/recipes/nancy-fuller/chile-braised-short-ribs.html (may not work)