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OK TWIST MY ARM
Recipe for Red Chili Braised Short Ribs as mentioned in my post of, like, twenty minutes ago. (because I realized that I could coax the recipe from Amazon's Search Inside feature, and run it through an online OCR program so I didn't have to type it all in myself.)
This is from Jon Bonnell's Texas Favorites
. Bonnell is a local chef whose restaurant is one of our favorites. He also has a sensible philosophy of giving you any of his recipes free if you ask for it on his website. Thus, we buy his books. See how that works? :)
We made this on Saturday (well, the sauce on Friday and the ribs on Saturday). OMFG SO AWESOME. Will tell you of the changes we made below the actual recipe.
(ETA: If you can't get the chiles near you and don't want to substitute like we did below, hit up the LJ post comments, where I link to 2 places that will do mail order.)
RED CHILE SAUCE
1 yellow onion, diced
2 ribs celery, diced
5 cloves garlic, peeled and chopped
1 tablespoon butter
3 cascabel chiles
3 guajillo chiles
3 pasilla chiles
1 ancho chile
2/3 cup dry red wine
3 1/2 cups chicken stock
1 1/2 teaspoons kosher salt
1/2 teaspoon cracked black pepper
1/4 teaspoon ground coriander
1/2 teaspoon sweet smoked paprika
1 cinnamon stick
Pinch of ground cumin
2 tablespoons tomato paste
RIBS
8-10 thick-cut large beef short ribs
1 teaspoon salt
1 tablespoon vegetable oil
1/2 cup dry red wine
In a medium-size soup pot, saute the onion, celery and garlic in butter until the onion softens. Remove the stems and seeds from the dried chiles and add them to the pot. Add the remaining sauce ingredients and cook for 1 hour at a light simmer, covered. Remove the cinnamon stick and puree the entire mixture until smooth, then strain out the solids and discard. Set the sauce aside.
Season the short ribs well with salt. In a Dutch oven, heat the vegetable oil on high heat and brown the short ribs over very high heat on all sides. Once the ribs are very brown, deglaze the pot with red wine, then pour in the Red Chili Sauce and cover with a tight-fitting lid. Place the pot in a preheated 250-degree oven and cook for 5 hours. Once finished, the meat should be fallin'-off-the-bone tender and the sauce incredibly flavorful.
Serves 8-10
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As we didn't plan enough in advance, we couldn't get the exact chiles he recommended. After double-checking the Scoville units to ensure the ones he called for were all mild (they're all less than jalapeno heat), we ended up with 1 ancho, 2 chipotles and a couple of poblanos and Anaheims thrown in. Those latter were green and not dried red, the way the rest are supposed to be, but it bulked out the sauce a bit and it was still OMFG SO GOOD. The heat was there, and just at the edge of what I can take (I am a wimp in these matters).
We also made the sauce on Friday night and let it sit overnight. This was not too much of a problem, except I think it intensified the cinnamon more than it was supposed to be. We'd do it again, but with a much smaller stick.
Also, after the ribs had finished cooking we immediately ate them. Next time, we'll scoop the meat and bones out (they are falling-apart tender) and let the sauce sit in a fat separator for a while to get most of the -- delicious, mind you -- rendered beef fat out of there before eating. It meant you couldn't enjoy the sauce much, since you couldn't scoop it out of the pot without getting tablespoons and tablespoons of fat with it.
(Or we might take a lesson from Tim Love's Woodshed Smokehouse (another favorite restaurant) and keep the fat separate to dip bread into -- his Camp Bread with Pit Master Fat is an excellent appetizer. XD)
This is from Jon Bonnell's Texas Favorites
. Bonnell is a local chef whose restaurant is one of our favorites. He also has a sensible philosophy of giving you any of his recipes free if you ask for it on his website. Thus, we buy his books. See how that works? :)We made this on Saturday (well, the sauce on Friday and the ribs on Saturday). OMFG SO AWESOME. Will tell you of the changes we made below the actual recipe.
(ETA: If you can't get the chiles near you and don't want to substitute like we did below, hit up the LJ post comments, where I link to 2 places that will do mail order.)
RED CHILE SAUCE
1 yellow onion, diced
2 ribs celery, diced
5 cloves garlic, peeled and chopped
1 tablespoon butter
3 cascabel chiles
3 guajillo chiles
3 pasilla chiles
1 ancho chile
2/3 cup dry red wine
3 1/2 cups chicken stock
1 1/2 teaspoons kosher salt
1/2 teaspoon cracked black pepper
1/4 teaspoon ground coriander
1/2 teaspoon sweet smoked paprika
1 cinnamon stick
Pinch of ground cumin
2 tablespoons tomato paste
RIBS
8-10 thick-cut large beef short ribs
1 teaspoon salt
1 tablespoon vegetable oil
1/2 cup dry red wine
In a medium-size soup pot, saute the onion, celery and garlic in butter until the onion softens. Remove the stems and seeds from the dried chiles and add them to the pot. Add the remaining sauce ingredients and cook for 1 hour at a light simmer, covered. Remove the cinnamon stick and puree the entire mixture until smooth, then strain out the solids and discard. Set the sauce aside.
Season the short ribs well with salt. In a Dutch oven, heat the vegetable oil on high heat and brown the short ribs over very high heat on all sides. Once the ribs are very brown, deglaze the pot with red wine, then pour in the Red Chili Sauce and cover with a tight-fitting lid. Place the pot in a preheated 250-degree oven and cook for 5 hours. Once finished, the meat should be fallin'-off-the-bone tender and the sauce incredibly flavorful.
Serves 8-10
-------
As we didn't plan enough in advance, we couldn't get the exact chiles he recommended. After double-checking the Scoville units to ensure the ones he called for were all mild (they're all less than jalapeno heat), we ended up with 1 ancho, 2 chipotles and a couple of poblanos and Anaheims thrown in. Those latter were green and not dried red, the way the rest are supposed to be, but it bulked out the sauce a bit and it was still OMFG SO GOOD. The heat was there, and just at the edge of what I can take (I am a wimp in these matters).
We also made the sauce on Friday night and let it sit overnight. This was not too much of a problem, except I think it intensified the cinnamon more than it was supposed to be. We'd do it again, but with a much smaller stick.
Also, after the ribs had finished cooking we immediately ate them. Next time, we'll scoop the meat and bones out (they are falling-apart tender) and let the sauce sit in a fat separator for a while to get most of the -- delicious, mind you -- rendered beef fat out of there before eating. It meant you couldn't enjoy the sauce much, since you couldn't scoop it out of the pot without getting tablespoons and tablespoons of fat with it.
(Or we might take a lesson from Tim Love's Woodshed Smokehouse (another favorite restaurant) and keep the fat separate to dip bread into -- his Camp Bread with Pit Master Fat is an excellent appetizer. XD)
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Remove the stems and seeds from the dried chiles and add them to the pot.
Heh. I originally misread this to mean add the stems and seeds to the pot.
I want to try making a relatively authentic mole some day, and also wonder how to get the chiles mentioned in the recipe.
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