THE SHORT RIB IS KING !!!
BUT...this recipe is great for a lot of slow cooked meats....
i've cooked beef cheeks, pork necks and soon will test some pork belly and trotters.
AN ABSOLUTE MUST TRY !
go BIG or go home...
i mean...make EXTRA.
you will thank me later.
OH...and as the original recipe states...if you can wait a day after cooking, it gets even BETTER !
serve over rice, pasta, mashed potatoes, polenta steamed veg. etc....
shown above with braising gravy/sauce and KONJAC Noodles for a gluten free Paleo-friendly hearty meal.
CHIPOTLE BRAISED SHORT RIBS
BIG THANKS to Liren at Kitchen Confidante
original found HERE
2 Tbsp olive oil
6-8 pieces short ribs
Kosher salt
fresh ground pepper
4 small carrots, diced
4 stalks celery, diced
i medium onion, diced
6 cloves garlic, smashed
2 Tbsp flour
4 chipotle peppers in adobo sauce...(or 2-3 if you can't handle the heat.)
2 tsp adobo sauce...(from canned chipotles)
note...i put 2 TABLEspoons.
2 cups red wine. a syrah or zinfandel works.
1 cup beef stock (homemade is best. canned is a bit salty)
2 bay leaves
you can do this in a slow cooker, BUT...it is much better braised in a dutch oven.
preheat oven to 275F.
season the ribs all over with salt and pepper. add a little olive oil to the dutch oven. get your pot at med/hot and brown the meat on all sides. do not crowd the pot. you might have to do this in batches....set browned meat aside.
add carrots, celery, onion and garlic to the oil in the casserole pot. cook on medium heat until vegetables are softened and golden. about 10 minutes. season with salt and pepper.
NOW...add flour, chipotle peppers and adobo sauce to the casserole with veg. stir to combine. deglaze the pot with red wine. stir up ALL the good brown bits. bring to a simmer and add the beef stock.
return the ribs to the pot and add bay leaves. bring this to a slow simmer. cover the pot and place in oven. cook until the ribs are very fork tender. about 3 hours.
IMPORTANT to check seasoning. i tend to "under-salt". you might want to add a little
PS...as Liren says...if you can wait or save some for the next day...they get EVEN BETTER
ENJOY !!!
dice your veg. i think it looks good in the gravy/sauce.
2 Tbsp olive oil
6-8 pieces short ribs
Kosher salt
fresh ground pepper
4 small carrots, diced
4 stalks celery, diced
i medium onion, diced
6 cloves garlic, smashed
2 Tbsp flour
4 chipotle peppers in adobo sauce...(or 2-3 if you can't handle the heat.)
2 tsp adobo sauce...(from canned chipotles)
note...i put 2 TABLEspoons.
2 cups red wine. a syrah or zinfandel works.
1 cup beef stock (homemade is best. canned is a bit salty)
2 bay leaves
you can do this in a slow cooker, BUT...it is much better braised in a dutch oven.
preheat oven to 275F.
season the ribs all over with salt and pepper. add a little olive oil to the dutch oven. get your pot at med/hot and brown the meat on all sides. do not crowd the pot. you might have to do this in batches....set browned meat aside.
add carrots, celery, onion and garlic to the oil in the casserole pot. cook on medium heat until vegetables are softened and golden. about 10 minutes. season with salt and pepper.
NOW...add flour, chipotle peppers and adobo sauce to the casserole with veg. stir to combine. deglaze the pot with red wine. stir up ALL the good brown bits. bring to a simmer and add the beef stock.
return the ribs to the pot and add bay leaves. bring this to a slow simmer. cover the pot and place in oven. cook until the ribs are very fork tender. about 3 hours.
IMPORTANT to check seasoning. i tend to "under-salt". you might want to add a little
PS...as Liren says...if you can wait or save some for the next day...they get EVEN BETTER
ENJOY !!!
get the biggest meatiest ribs you can find
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