Braised short ribs with red chili adobo
Rick Bayless · ♥ 1.2K likes · 33.3K views · 26 min video
Read about ribs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 oz ground ancho chili powder
- 1¼ cup hot water
Blend a 2-ounce jar of ground ancho chili powder with 1 1/4 cups hot water until smooth; uncover to cool.
- garlic
Blanch garlic: cover with water in a microwave-safe bowl, microwave 1 minute, pour off the water; add to the chili. (Roasted garlic, about 15 minutes on the stovetop in its husk, is the alternative.)
- Mexican oregano
- Mexican cinnamon (canela)
- cumin
- black pepper
- 1½ tsp salt
- 3 tbsp cider vinegar
Add Mexican oregano, canela, cumin, black pepper, 1 1/2 teaspoons salt and 3 tablespoons cider vinegar; blend until completely smooth.
- short ribs
- oil
Heat a pot dry until very hot, add just enough oil to coat the bottom and brown the short ribs on all sides; remove.
Add a can of fire-roasted tomatoes, 1/2 cup adobo and 1 cup water; simmer about 20 minutes to the consistency of tomato paste.
- 1 can fire-roasted tomatoes
- ½ cup adobo
- 1 cup water
- agave syrup
Blend with agave syrup, 1 tablespoon balsamic vinegar and 2 tablespoons Worcestershire sauce; return to the pot with salt and another cup of water.
- 1 tbsp balsamic vinegar
- 2 tbsp Worcestershire sauce
- salt
- 1 cup water
Return the short ribs, cover and braise in the center of a 325 degree oven for 2 to 2 1/2 hours until tender.