12 Nov, 2020
Makes 6 servings
4 ancho chillis, stems and seeds removed
1 large onion, peeled
950ml beef stock
200g peeled, canned tomatoes
3 cloves garlic
2 tablespoons chipotle paste
2 bay leaves
2.3kg meaty, bone-in beef short ribs
Sea salt and freshly ground black pepper
3 tablespoons vegetable oil
Soak the chiles in 480ml boiling water until softened, about 20 minutes, then drain in a colander (saving liquid) and set over a bowl.
Cut the onion in half and burn it over an open flame until it is black all over. Combine the onion, tomatoes, 120ml chilli soaking liquid, chilis, garlic and chipotle in a blender and puree with 1 teaspoon salt. Set aside.
Preheat the oven to 160 degrees C. Pat the ribs dry with a paper towel and season generously on all sides with salt and pepper. Heat the oil in a Dutch oven or braising pan over medium-high heat. Working in two batches, when the oil is hot, add the ribs in a single layer and brown on all sides, about 8 minutes per batch. Remove ribs from pan to a plate leaving the fat in the pan.
Add the reserved puree from the blender to the fat remaining in the pan and cook over low heat, stirring frequently, for about 5 minutes. Add the stock and bay leaves and bring to a boil, scraping the bottom to loosen the bits. Add the seared ribs, bring to a simmer again, cover and braise in the oven until tender, about 2½ hours. Use a pair of tongs to turn the ribs every 45 minute or so. To test if the ribs are done, pull on one of the bones; it should slide out freely.
For the ultimate pairing, serve with a glass of bold anf fruity Dark Horse Malbec.