New Mexico Red Chile Braised Beef Short Ribs

 

New Mexico Red Chile Braised Beef Short Ribs

 

8 Servings – approximately 8oz each

  • 4 tablespoons olive oil
  • 6 pounds beef short ribs
  • 2 large onion sliced or chopped
  • 12 cloves garlic smashed or minced
  • 8 poblano peppers (optional) Roasted, peeled and sliced into strips 
  • 4 tablespoons smoked paprika
  • 2 tablespoons spicy chipotle
  • 2 tablespoon ground coriander
  • 2 teaspoon salt
  • 1qt beef broth
  • 3/4 cup Tomato paste
  • 5 tablespoons enchilada spice mix 
  • 7-8 sprigs fresh thyme option: use 1 tsp dried
  • 1qt cups cold water

 

Preparation method:

 Preheat oven to 325 degrees F.  Add 4 tablespoons olive oil to a dutch oven (or large ovenproof pot or Mexican cazuela) and heat up over med-high.

  1. Slice ribs into 2-3” chunks. Pat ribs dry with a paper towel and begin adding them to the pot in batches to sear to brown. 
  2. Only add one layer of ribs to the pot at a time so as not to overcrowd the pot.  Brown all sides of the ribs until the edges form a golden-brown crust, about 5 minutes per side.  Once browned remove from pot and set aside.
  3. Once ribs are removed from pot, coat the pot with some more oil and reduce the heat to medium. Add sliced onions and caramelize over med-high heat for about 6-7 minutes or until caramelized.
  4. Add garlic to onions and cook for 30 seconds.  Add poblano strips at this time if you are using them, and then add spices and salt. Stir for a minute to toast spices.  
  5. Deglaze the pot with the broth, scraping off any brown-bits that have formed on the bottom of the pot.
  6. Add back in the browned ribs to the pot, along with any juices that drained from the ribs.  Add the thyme.  Also add enough water to almost cover the ribs (about 2 cups). 
  7. Bring everything to a gentle boil, cover the pot, and transfer to the preheated oven.  Cook for 2 to 2 ½ hours.  Check occasionally and add more water if ribs are starting to dry out.
  8. Transfer to a serving dish or serve from the pot.  
  9. Garnish with Charred Roasted Corn and Poblano Relish and pickled red onions

    Serve with Mesquite-smoked Pepper Jack Cheese Polenta or Spanish Rice or simple homemade Mashed Potatoes.