Chile-Braised Short Ribs
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Water (boiling)3 tbsps
Olive Oil3 cups
Chicken Stock (low-sodium)2 tbsps
Tomato Paste4 cloves
Garlic (peeled and smashed)1 large
Onion (chopped)2 tbsps
Balsamic Vinegar3 sprigs
Rosemary (fresh)Directions:
1
Watch how to make this recipe
2
Adjust the rack to the bottom third of the oven and preheat to 325 degrees F
3
Add the chiles to a medium bowl and cover with the boiling water
4
Let steep for 20 minutes
5
Sprinkle the short ribs generously on both sides with salt and pepper
6
Heat the olive oil in a large Dutch oven over medium-high heat until just under smoking hot
7
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)
8
Remove the short ribs to a platter in a single layer (no stacking) and repeat with the second batch
9
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
10
Once the second batch of meat is seared, remove and set aside
11
Add the hard cider to the Dutch oven and scrape the brown bits left from the meat off the bottom of the pot
12
Pour the onion mixture into the pot and turn the heat up to high
13
Add the balsamic and rosemary sprigs and boil together for 2 to 3 minutes
14
Return the short ribs and any juice that may have accumulated on the platter back into the pot
15
Cover tightly with a lid and braise in the oven until the ribs are tender, about 2 1/2 hours
16
Place the ribs on a platter covered with foil to keep warm
17
Put the Dutch oven on the stovetop over high heat and reduce the braising liquid until thick and saucy, 20 minutes
18
Add the ribs back to the pot before serving to coat with the reduced liquid
19
Place the ribs on plates and ladle the sauce over the top
20
Sprinkle with chopped parsley for garnish