Saturday, December 15, 2012
Chipotle Spiced Slow Roasted Beef Short Ribs
Melt in your mouth comfort with a hint of heat. Prepare these ribs in the morning and slow roast in the oven while you enjoy your Sunday afternoon.
8 beef short ribs, about 3 pounds (choose ribs that are thick and meaty)
1 tablespoon chili powder
1 teaspoon kosher salt
½ teaspoon coarse black pepper
1 cup (or more) unbleached all-purpose flour for dredging
4 tablespoons olive oil
1 large red onion, diced, about 1 cup
2 large carrots, diced, about 1 cup
2 medium celery ribs, diced, about 1 cup
6 medium garlic cloves, peeled and thinly sliced, about ¼ cup
2 large jalapeno peppers, seeded and deveined, diced, about 2 tablespoons
1 750ml bottle red wine
1 quart home made beef broth, or low sodium beef broth
1 cup tomato paste
1 cup chili sauce
1 large chipotle pepper in adobo sauce, seeded and diced, about 2 tablespoons
2 cinnamon sticks
Chopped, fresh cilantro
Preheat the oven to 250°. Season the ribs with chili powder, salt and pepper. Heat the olive oil in a Dutch oven (or large roasting pan) over medium high heat. Dredge each rib in flour, shaking off the excess. Place each rib into the oil and brown on all sides. Remove the ribs to a platter. Add the onion, carrots, celery, garlic and jalapeno to the pan. Cook until the veggies are soft.
Pour in the wine and beef stock. Stir in the tomato paste and chili. Bring the liquid to a boil. Return the ribs and any juices on the platter to the pan. Bury the cinnamon sticks in the sauce.
Cover the Dutch oven with the lid (or place aluminum foil over the pan). Place the pan into the oven and cook until the meat is tender and pulling away from the bone, about 6 to 7 hours.
Remove the pan from the oven. Remove the cover. Place the ribs onto a platter and spoon the sauce over top.
**The good news for this ribs recipe is that it’s easily done in a slow cooker as well. Just reduce the liquid ingredients by half and put the setting on high for about 8 hours.