Braised Short Ribs
Serves 4
2 - Boneless Beef Short ribs
¼ Cup - Clarified Butter
1 Ea - Onion Diced
2 Cups - Mixed Fire Roasted Chilies Chopped (Anaheim, Pasilla)
1 Cup - Red Chili Paste*
1 Qt - Beef or Chicken Broth
Salt and Pepper to Taste
Procedure:
Heat a Large cast iron pot or Dutch oven over medium high heat.
Season ribs with salt and pepper.
Brown in butter or oil until we caramelized.
Add onions and cook until translucent and tender.
Add roasted chilies and broth and bring to a simmer.
Whisk in red chili paste to taste. Simmer over low heat until meat is tender.
Serve with Cilantro onion Relish and warm tortillas
Red Chili Paste
8-10 Medium - New Mexico or California Dry Chilies
½ Cup - Beef or Chicken Broth heated
Procedure:
Break off stem from chili and pour out seeds. Soak chilies in hot broth until soft.
About 10 Minutes.
When chilies are soft combine with stock in blender to form a smooth paste.
Save for use in refrigerator for up to one week.
Cilantro Onion Relish
1/2 Ea - Red Onions Minced Fine
1/2 Ea - Yellow Onion Minced Fine
¼ Cup - Minced Cilantro
1 Ea - Lime Juiced
Salt & Pepper to taste
Procedure:
Combine all ingredients and let stand for one hour to marry flavors.
