Ingredients with Measurements:
- 4 lbs beef short ribs
- 2 tbsp olive oil
- 2 pasilla chilies, seeded and chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- 2 cups beef broth
- 1 cup red wine
- 1 can diced tomatoes
- 1 tbsp honey
- 2 bay leaves
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Season short ribs with salt and pepper.
3. Heat olive oil in Dutch oven over medium-high heat.
4. Sear short ribs on all sides until browned, about 3-4 minutes per side. Remove from pot and set aside.
5. Add pasilla chilies, onion, and garlic to the pot and sauté until softened, about 5 minutes.
6. Add cumin and smoked paprika and cook for another minute.
7. Pour in beef broth, red wine, diced tomatoes, honey, and bay leaves. Stir to combine.
8. Return short ribs to the pot, making sure they are submerged in the liquid.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Bake for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone.
11. Remove from oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2 1/2 to 3 hours
5. Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 580
Fat: 38g
Carbohydrates: 10g
Protein: 45g
Sodium: 980mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or water.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
- Honey can be substituted with brown sugar or maple syrup.
Variations:
- Add chopped carrots and celery to the pot for extra flavor and nutrition.
- Use different types of chilies, such as ancho or guajillo, for a different flavor profile.
- Substitute the short ribs with beef chuck or brisket.
Tips and tricks:
- Make sure to brown the short ribs well before braising to develop a rich flavor.
- Use a good quality red wine for the best flavor.
- Let the short ribs rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the short ribs over a bed of mashed potatoes or polenta, and garnish with chopped fresh herbs, such as parsley or cilantro.
Garnishes:
Chopped fresh herbs, such as parsley or cilantro.
Pairings:
- Red wine, such as Cabernet Sauvignon or Zinfandel.
- Roasted or grilled vegetables, such as asparagus or Brussels sprouts.
- Crusty bread or dinner rolls.
Suggested side dishes:
- Mashed potatoes or polenta.
- Roasted or grilled vegetables.
- Crusty bread or dinner rolls.
Troubleshooting advice:
- If the liquid in the pot evaporates too quickly, add more beef broth or water as needed.
- If the short ribs are not tender after 2 1/2 to 3 hours of cooking, continue to cook until they are falling off the bone.
Food safety advice:
- Make sure to cook the short ribs to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pasilla chilies are a type of dried chili pepper commonly used in Mexican cuisine. They have a mild to medium heat and a rich, smoky flavor.
Flavor profiles:
The pasilla chilies and smoked paprika give this dish a smoky, slightly spicy flavor, while the red wine and beef broth add richness and depth.
Serving suggestions:
Serve with a side of mashed potatoes or polenta to soak up the flavorful sauce.
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Region: Mexican