Ancho chiles have an earthy, rich, raisiny flavor that adds depth to the sauce for these short ribs. The chiles are not particularly spicy, so the dish still works well with red wine. In fact, we serve a variation of this recipe in our Wine and Food Pairing Experience for winery visitors, pulling the short-rib meat from the bones and serving it on mini hamburger buns with coleslaw. For a dinner entrée, we serve the braised short ribs on the bone, as described here, with mashed potatoes or noodles.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Cover the chiles with warm water and let soak for 20 minutes to soften. Drain and chop.
Step 2
Preheat the oven to 350°F. Season the short ribs all over with salt and pepper.
Step 3
Heat 2 tablespoons of the vegetable oil in a large, heavy, ovenproof pot over high heat. Add the short ribs and brown on all sides, in batches if necessary, about 5 minutes. Transfer them with tongs to a platter.
Step 4
Discard the fat in the pan and add the remaining 2 tablespoons vegetable oil. Reduce the heat to medium. Add the onion, garlic, and chiles to the pot and sauté until the onion softens, about 5 minutes. Add the tomatoes and vinegar and bring to a simmer.
Step 5
Return the short ribs to the pot, placing them on their sides; they should fit snugly. Add the stock and rosemary sprig and bring to a simmer. Cover the pot tightly and place in the middle of the oven. Cook until the meat is tender and starting to fall off the bone, about 3 hours, turning the meat over halfway through.
Step 6
With tongs, transfer the short ribs to a platter. Pour the sauce into a measuring cup and let settle for 5 minutes. Spoon the fat off the surface. Return the short ribs to the pot and pour the skimmed sauce over the short ribs. Add more stock if needed to thin to desired consistency. Reheat gently to serve.
Step 7
Enjoy with Cakebread Cellars Benchlands Select Cabernet Sauvignon or another red wine with intensity and tannic structure.
