Chili Braised Short Ribs with Polenta and Grilled Corn

I actually made this some time back, and it was phenomenal. I had been looking for short rib recipes after I bought some on sale from the store, but it seemed I didn't have all of the ingredients for a single recipe...so, I figured I'd combine them. The result was sweet, smokey, and spicy fall-of-the-bone meat. These are great served over polenta, with grilled corn.

To start:
One package of short ribs usually contains 3-4 pieces of meat, bone-in. This is PLENTY for two people-- it doesn't seem like a lot of meat, but it's a very rich cut so it's very filling.

-lightly dredge the meat in flour, brown in a dutch oven on medium heat. Add 2-3 medium garlic cloves, finely chopped.

After that...it's pretty much throwing a bunch of stuff in a pan. Pre-heat the oven to 350 degrees. In the dutch oven, add:
-1 can of black beans, undrained
-1 1/2 cup beef broth
-1 tsp ground coffee
-2-3 sliced chilis in adobo, about 1/2 tsp of paste included. These can pack a lot of heat, so if you're adventurous, go for 3.
-1 1/2 tsp cumin
-1 tsp cayenne
-1 yellow onion, diced
-1/8 tsp cinnamon
-1/8 tsp smoked paprika (regular is fine, too)
-2 tsp molasses

Mix it all in with the meat and garlic; cover and simmer in oven for about 4 hours. Keep an eye on it-- if it starts to look dry, add a little bit of broth. About 25 minutes before serving, put corn on grill over medium heat. Leave the husks on-- just throw the whole thing on. These take about 20 mins to cook, but are VERY hot after, so give them a little time to cool.
Enjoy! --Tory

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