CHILI-BRAISED SHORT RIBS

CHILI-BRAISED SHORT RIBS image

Yield 4-6 servings

Number Of Ingredients 16

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2 dried ancho chiles, stemmed and seeded
2 dried chipotle chiles, stemmed and seeded
1 1/2 cups boiling water
4 pounds meaty beef short ribs
3 teaspoons salt (divided)
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 large onion, coarsely chopped
2 cloves garlic, coarsely chopped
4 carrots, sliced 1/4 inch thick
1 bay leaf
2 tablespoons firmly packed brown sugar
1 tablespoon balsamic vinegar
2 tablespoons tomato paste
2 cups low-sodium beef broth
1/2 cup brewed espresso or strong coffee

Steps:

Put the chiles in a bowl, cover with the boiling water and let sit until softened, about 30 minutes. In the meantime, pat the ribs dry and sprinkle with 2 teaspoons of salt and the pepper. Heat the oil in a large Dutch oven over moderately high heat until almost smoking, then brown the ribs in batches, turning occasionally, about 10 to 15 minutes total per batch or until browned and crusty. Transfer ribs to plate. Preheat oven to 350 degrees. Drain all but 1 tablespoon of fat from the Dutch oven, add the onion, garlic and carrots, and sauté over medium heat until vegetables are slightly soft and lightly caramelized, about 10 minutes. Drain the softened chiles over a bowl and taste the soaking liquid. If it is unpleasantly bitter, discard it and add an equal amount of water to the skillet. Otherwise, use the soaking liquid or a combination of the two, followed by the bay leaf, remaining 1 teaspoon salt, the brown sugar, balsamic vinegar and tomato paste. Bring the mixture to a boil. Coarsely chop the softened chiles and add them to the ribs. Add the beef broth and espresso to the Dutch oven and bring to a boil. Cover tightly with foil, put the lid on top and cook in the middle of the oven for about 3 hours, or until the meat is very tender and falling off the bone. Skim the fat from the pan juices and strain. Serve the juices with the ribs.