Chile Ancho and Chocolate Braised Short Ribs

Ingredients & Substitutes

Instructions

1. 1

   Season 2 pounds of beef short ribs generously with salt and black pepper on all sides.

2. 2

   Toast 4 dried ancho chiles and 2 dried guajillo chiles in a dry skillet over medium heat for 2-3 minutes until fragrant, then remove stems and seeds, rehydrate them in hot water for 20 minutes, and blend them with 0.5 cup of the rehydration water until smooth.

3. 3

   Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium-high heat, sear the seasoned short ribs for 3-4 minutes per side until deeply browned, and then remove them from the pot.

4. 4

   Add 1 large yellow onion, chopped, to the same pot and sauté for 5-7 minutes until softened, then add 4 cloves of minced garlic and cook for 1 minute more until fragrant.

5. 5

   Pour in the blended chile paste, 1 (14.5 ounce) can crushed tomatoes, 2 cups beef broth, 1 ounce unsweetened chocolate, 1 teaspoon ground cumin, 0.5 teaspoon dried oregano, and 0.25 teaspoon ground cinnamon, stirring well to combine.

6. 6

   Return the seared short ribs to the pot, ensuring they are mostly submerged in the sauce, bring the liquid to a simmer, then cover the pot, and transfer it to a preheated oven at 325°F (160°C) for 2.5 to 3 hours or until the meat is fork-tender.

7. 7

   Carefully remove the short ribs from the oven, let them rest for 10 minutes before serving, and adjust seasoning with additional salt and pepper if needed.