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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Red Chile Short Ribs Recipe

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This recipe for Red Chile Short Ribs is from The Wellen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs Bone in Beef Short Ribs
1/4 c. Canola Oil
3 c. Vegetable Stock
2 dried Ancho Chile Peppers
2 dried New Mexico Chile Peppers
4 dried Cascabel or Guajillo Chile Peppers
1 Yellow Onion
6 cloves Garlic
1.25 c. Dry Red Wine
4 tbsp Honey
12 sprigs Thyme
Directions:
Directions:
Preheat oven to 350º.
Season ribs with salt and pepper, chop the onion, and mince the garlic.
Remove the stems and seeds from the dried chiles trying not to crush them into little pieces. Bring the vegetable stock to a simmer in a medium sauce pan then add the chiles, remove from heat and let steep in the stock for 15 - 20 minutes.
In a Dutch oven over medium-high heat add the oil and brown the ribs on all sides then remove to a plate.
Discard all but ~ 2 tbsp of oil from the Dutch oven and cook the onion until soft then add the garlic and cook for 1 more minute. Add the red wine and honey bring to a simmer and allow to reduce for 15 minutes. Add the thyme, vegetable stock with the chiles, bring to a simmer and return the short ribs to the pot. Cover and bake in the oven 2 - 3 hours or until the meat is tender.
Remove the ribs to a bowl and allow to cool. While the ribs are cooling strain the cooking liquid into a degreasing cup and pour off the excess fat. Pour the remaining liquid into a skillet and simmer stirring occasionally, for 15 minutes or until thickened to desired consistency. Shred the cooled meat from the bone and toss in the thickened sauce.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
240 minutes
Personal Notes:
Personal Notes:
This recipe is perfect for a good taco recipe. This meat would work in tamales, or burritos as well as a stand alone meal with some acorn squash and vegetables.

 

 

 

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