Time 4h Yield 6 to 8 servings Number Of Ingredients 14 Steps:
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.
Time 3h Yield 4 to 8 servings Number Of Ingredients 9 Steps:
In a heavy pot that can later be covered, drizzle oil. Over medium heat, brown ribs well, adjusting heat as necessary to get a dark crust. Take your time, and season with salt and pepper as they cook. Remove them to a plate and turn heat to low. In same pot, cook onions, garlic and chilies, stirring occasionally, until onions are soft, about 15 minutes. Add wine and coffee and reduce over high heat by about half. Return ribs to pot, cover, and cook over low heat (or in a 300-degree oven) for 2 to 3 hours. Cook until very tender - beyond when meat falls off the bone - turning every hour or so. Taste and adjust seasoning and serve.
Yield 4 servings Number Of Ingredients 13 Steps:
Season ribs with salt. Let sit at room temperature 1 hour, or chill, uncovered, up to 12 hours. If chilling, let sit at room temperature 1 hour before cooking. Meanwhile, place chiles and 5 cups hot water in a blender and let sit while you prep onion and garlic. Heat broiler. Broil onion and garlic on a rimmed baking sheet, undisturbed, until charred on top (don’t worry if they get super dark), 8-10 minutes. Pop garlic out of their skins and place garlic, onion, red pepper flakes, coriander, cumin, and cinnamon in blender with chiles. Blend until smooth but still speckled with chiles; season purée lightly with salt. Set aside. Heat 2 Tbsp. oil in a medium heavy pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed, until browned all over, 10-12 minutes per batch. Transfer to a plate. Carefully pour off oil and wipe out pot. Pour remaining 1 Tbsp. oil into pot and place back over medium-high heat. Add tomato paste and cook, stirring often, until tomato paste begins to separate and stick to pot, about 3 minutes. Stir in chile purée. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to low to maintain a very gentle simmer, turning ribs occasionally, and skimming any excess fat from surface, until meat is very tender, 3-3 1/2 hours. (If sauce gets thick before meat is done, add water as needed to thin out a bit.) Add squash to pot and push down so it’s mostly submerged. Bring to a simmer and cook, uncovered, until squash is tender and liquid is thickened and saucy, 18-20 minutes. Serve ribs and squash, topped with yogurt and cilantro, with lime wedges. Do Ahead: Ribs (without toppings) can be made 3 days ahead. Cover and chill.
Yield Makes 8 servings Number Of Ingredients 15 Steps:
Toast chiles in a dry large skillet over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from skillet; let cool. Stem chiles and halve lengthwise; discard seeds. Place in a medium bowl and add boiling water to cover. Let chiles stand until soft, about 20 minutes. Drain. Combine chiles, garlic, lemon zest and juice, oil, salt, coriander, and cumin in a blender or food processor; purée until marinade is smooth. Toss short ribs and onion with marinade in a shallow baking dish; cover dish and chill ribs overnight. Preheat oven to 350°F. Transfer onion, short ribs, and marinade to a large heavy pot. Add broth. Bring to a boil on stove-top and cover pot. Transfer to oven and braise ribs for 2 hours. Add potatoes, carrots, and tomato paste (keep meat and vegetables submerged); cover and return to oven. Continue braising until meat is fork-tender and separates easily from the bone and vegetables are soft, 50-60 minutes longer. Transfer short ribs and vegetables to a large rimmed baking sheet. Cover baking sheet with foil. Strain cooking liquid into a large saucepan. Bring to a boil, reduce heat, and simmer, skimming fat from surface occasionally, until sauce is reduced to 4 cups, 8-10 minutes. DO AHEAD: Short ribs, vegetables, and sauce can be made 2 hours ahead. Cover sauce. Let sauce and ribs and vegetables stand at room temperature. Place covered baking sheet with ribs and vegetables in oven until reheated, about 15 minutes. Stir olives and parsley into sauce and rewarm, stirring occasionally, over medium heat. Divide short ribs and vegetables among plates and spoon sauce over.
Time 3h Yield 6 serving(s) Number Of Ingredients 18 Steps:
Put beans in a 4-5 quart heavy pot with enough water to cover by 2 inches. Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, 1 hour. Wipe anchos clean, then stem and seed. Discard ribs and tear anchos into pieces. Soak anchos in boiling hot water until softened, about 20 minutes. Transfer anchos to blender, reserving soaking liquid. Puree anchos with onion, garlic, chipotles with sauce, tomato paste, molasses, cumin, cloves, 1/3 Celsius water, and 1t. salt. Pat ribs dry and season with 1 1/2 t. salt and 1 t. pepper. Heat oil in a wide 6-8 quart heavy pot over med-high heat until it shimmers. Brown ribs in batches, about 6 minutes per batch. Transfer as browned to a platter. Discard fat from pot. Preheat oven to 350 degrees with rack in the middle. Cook bacon in pot over medium heat until browned, then transfer with a slotted spoon to platter. Stir chile puree into fat in pot. Cook, stirring frequently, 6 minutes. Stir in reserved chile-soaking liquid, remaining 2 Celsius water, and cinnamon stick and bring to a boil. Return ribs and bacon to pot and braise, covered, in oven until ribs are very tender, 3-3 1/2 hours. Skim fat from sauce. Drain beans, then return to pot and add fresh water (8 cups), bay leaf, and 1/2 t. salt. Bring to a boil, then reduce heat and simmer, uncovered, until beans are just tender, 1 1/4 to 2 hours (Depending on age of beans). Drain just before serving.
Time 2h25m Yield 6 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 300 degrees. Heat oil in heavy large pot (Dutch oven) over medium-high heat; sprinkle short ribs with salt and pepper; working in batches, add ribs to pot and cook until brown, about 4 minutes each side, transfer to platter. Add onion, red bell pepper, and jalapeno to drippings in pot, reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes; stir in garlic and saute uncovered 1 minute. Add brown sugar, ancho chile powder, oregano, and cumin; stir 15 seconds; stir in coffee, tomatoes with juice, and tomato paste, bring to a boil, scrapping up browned bits;Return ribs and any juices to pot; bring to boil. Cover and bake until meat is very tender, about 1 hour and 45 minutes; spoon fat from surface of sauce, season to taste with salt and pepper, (can be prepared 1 day ahead, cool slightly, chill uncovered until cold, then cover and refrigrate, Rewarm, covered, over medium heat before continuing): Transfer ribs to platter, spoon sauce over and sprinkle with chopped cilantro.
More about “braised short ribs in pasilla chile pozole recipes”
Number Of Ingredients 22 Steps:
Place flour in a bowl with all ground spices. Mix well with a wooden spoon. Once well mixed, add to a shallow dish. Dredge short ribs one by one on both sides, making sure to shake off any excess flour. In a large Dutch oven over medium heat, add 2 tablespoons of oil. When the oil smokes, add the short ribs. Brown short ribs for 5 minutes on each side until a golden crust starts to form. Once brown, reserve, and continue until all are brown. Set ribs aside. While the short ribs are browning, heat a cast iron skillet. When skillet is hot, add the pasilla chiles and toast for 4 minutes until they start to smoke. Remove and submerge in 1 cup hot water. Allow to steep for 10 minutes until they become soft and pliable. Remove from water and puree in blender with 1/4 cup of the water. Set aside puree mixture. Preheat oven to 350 degrees. Add onion, carrots, celery, and garlic to the dutch oven. Cook for 15 minutes until the vegetables caramelize. Deglaze pot with red wine, then add tomatoes, beef broth, hominy, and pasilla chile puree. Bring the whole mixture to a simmer. Start adding all the browned short ribs back into the pan. Cover and cook for 1 hour and 30 minutes until short ribs barely start falling off the bone. Season with salt, pepper, cilantro, and parsley, and serve. This recipe yields 6 to 8 servings.
