Sunday, December 10, 2006
Braised Short Ribs in Chocolate, Chile & Cabernet Sauce
Braised short ribs are tasty and tender when cooked right, and I am crazy about great mole sauce, so this is my loosely interpreted version of those two combined. Plus, chocolate, chili and Cabernet are among my favorite things to eat/drink and putting them into one dish ensures deliciousness.
Slow-cooking and warming on a winter Sunday, I left these in the oven all afternoon while at a cookie exchange where I gave away 10 dozen of these in exchange for 10 dozen of a variety of cookies. Yum all the way around.
Braised Short Ribs with Chocolate, Chile & Cabernet Sauce:
(serves 2, can be easily doubled)
2 lbs beef short ribs, bone-in
2 tbs olive oil
4 cloves garlic
5 dried guajillo chilies, tops removed, seeds drained
1/2 cup hot water
1 large onion, chopped
3-4 celery ribs, chopped
2 cups beef broth
1 28 oz can whole peeled tomatoes
1.5 cups good quality (drinkable) Cabernet
3-4 bunches thyme
4 bay leaves
1 cinnamon stick
4 oz dark chocolate, cut into rough chunks
Salt and pepper to taste
Heat oven to 250. Sear salt and peppered ribs in olive oil in a large stock pot or dutch oven until browned on all sides.
Meanwhile, combine guajillos, garlic and water in food processor, blend thoroughly.
Remove ribs from stock pot, saute onions and celery in remaining oil in same pot until softened.
Add thyme, bay leaf, cinnamon stick, salt and pepper, tomatoes (and juice), wine and chili puree (from food processor) to pot.
Bring to a simmer, add short ribs back in, cover pot and simmer for 4-6 hours, covered in 250 degree oven, until bones fall off and ribs are tender. Remove from oven, remove ribs from pot onto a plate, cover with foil to keep warm.
Then, strain sauce and remove all solids. You'll note I made a huge mess here while straining. This is home cooking, after all. :)
Simmer remaining strained liquid on high heat until reduced to a thickened sauce. Remove from heat, let stand for a few minutes and then stir in dark chocolate and ensure sauce is completely incorporated.
Plate short ribs, top with sauce and perhaps a small garnish like parsley. Serve immediately.