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

Comments

Post a Comment

Popular posts from this blog

Crispy Chicken Thighs, with Schmaltzy Viaigrette

Image
I made this about a week or so ago - its a Cooking Light recipe - which almost always are excellent.  With this dish, you get all the richness of a roasted chicken, but it uses bone in thighs, instead of a whole bird.  The recipe uses the chicken fat from the cooked thighs ( the "Schmaltz" ) for a really nice, bright vinaigrette sauce over the finished thighs.  I used my cast iron saute pan for even heating, but if you use a steel pan, watch the heat so you don't scorch the fat.  Here is the recipe - this is a GREAT Fall, comfort food meal, that truly does serve 4 at about 420 calories per serving. ( 23g of fat, because of the thighs though) Ingredients: 1/3 cup EVOO, divided 3/4 tsp kosher salt 1 lb small Yukon Gold potatoes, cut into about 3/4 inch pieces 4 (6oz) skin on, bone in thighs 1/2 tsp fresh ground pepper, divided 2 cups Brussels Sprouts, cut in half 1 1/2 cup rough chopped carrots 3 tbs finely chopped shallots 4 tbs apple cider vinegar 1 tbs light brown sugar
Read more

Poached Coconut Curry Mahi Mahi with Mango Pineapple Salsa and Coconut Rice

Image
Made this last night - super simple, and really tasty.  The salsa was a little sweet, a little spicy - and a fantastic compliment to the fish.  The fish is simply poached in a foil pouch on the grill, in coconut milk, with a little red curry paste in it, and a few extra pieces of fruit in there.  I just bought the pre peeled fruit in the produce section of my market. The coconut rice simply replaces half the water with coconut milk - perfect with Jasmine rice. Ingredients: 1 can coconut milk, stirred, and divided in half. 4 small Mahi Mahi fillets 2 cups mango chunks 2 cups pineapple chunks 1/2 sweet red pepper, diced 1/2 small onion, diced 2 tbs olive oil 1 tbs brown sugar 3 tbs white wine 1/4 tsp red pepper flakes ( to taste) 1 tsp red curry paste 1tsp fish sauce 1/4 cup sliced green onions, divided. Directions: For the fish: Lay two pieces of foil, about 18" long on the counter.  Lay fish fillets in center, season with salt and pepper.  Fold edges of the foil op to make a "
Read more

A new tack - restaurant reviews!

Image
The Carrot Tree, Yorktown, Va Ok, thought I would add a new wrinkle to the blog - reviews of restaurants Lynne and I have been to.  We have been down in Virginia Beach for the last day or two on business, and decided to head up to Williamsburg.  After a couple of hours of dragging our poor Cocker Spaniel around, we decided to head down the Colonial Parkway to Yorktown... always a favorite drive.  It was about 2 in the afternoon, and we were starving, so we accessed the miracle of "smart" phones, to find a sandwich shop -  since we were pretty sure we wouldn't be able to eat anywhere with the dog.  Came up with the Carrot Tree , on Main Street for what looked like some pretty good sandwiches... and some great reviews. Yorktown is a pretty sparse place... Main Street is about 8 buildings, spaced out... but it is very cool - very authentic Colonial.  We found the Carrot Tree at the end of a closed off street ( to motor traffic ), so we parked, and walked over there.  Leaving
Read more