Braised Short Ribs with Ancho Sauce Recipe
Whether you are a beginner baker or seasoned professional, you will enjoy this deliciously sweet and tangy sauce with short ribs that melt in your mouth.
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Preparation time: 2 days
Ingredients for Braised Short Ribs
3 1/2 Tablespoons olive oil (California Olive Ranch), divided over recipe
1 small red onion, organic, thinly sliced
3 pounds beef short ribs (6 ribs)
1 can (14.5 ounce can) fire roasted diced tomatoes, undrained
2 cups plus 1 Tablespoon filtered water
1 Tablespoon balsamic vinegar, organic
1/2 cup organic agave nectar
1 Tablespoon organic dark brown sugar
1 teaspoon organic mustard
1/8 teaspoon ground ginger, organic
Ground black pepper, organic
1/2 cup red chile adobo (see ingredients below)
Ingredients for Red Chile Adobo
1/2 cup ancho chile powder
1 1/4 cups filtered water
8 garlic cloves, peeled
1/2 teaspoon ground cinnamon, organic
1/2 teaspoon ground black pepper, organic
1/8 teaspoon ground cumin, organic
1 teaspoon dried Mexican oregano, organic
3 Tablespoons sherry vinegar, organic
1 1/2 teaspoons salt
Ingredients for the Spiced Quinoa
Serving: Makes approximately 3 cups cooked
1 cup organic quinoa
2 teaspoons ground cumin, organic
2 Tablespoons smoked paprika, organic
1/2 teaspoon ground black pepper, organic
Water to rinse the quinoa
Cooking check: pause to ensure you have all the ingredients for the Braised Short Ribs, Red Chile Adobo, and Spiced Quinoa above.
First, make the red chile adobo.
Bring 1 1/4 cups water to a boil in a sauce pan on stovetop.
Turn off stove.
Stir in 1/2 cup ancho chile powder into boiling water until well combined.
Set the water-chile powder mixture, slurry, aside to cool.
Peel 8 garlic cloves (small segments of a head of garlic).
Place the 8 garlic cloves into microwave safe bowl.
Pour water into the microwave safe bowl to cover the garlic cloves.
Microwave the garlic for 1 minute.
Use oven mitts to remove the bowl of garlic from the microwave.
Drain the water form the garlic cloves.
Wait approximately 5 to 10 minutes for garlic cloves to cool.
Use a garlic press to smash the garlic cloves into a paste or use a chef’s knife to mince and
then scape the garlic cloves into a paste. A vegetable grater may also be used to create the garlic paste.
Stir together the water-chile powder mixture, slurry, with garlic paste, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground black pepper, 1/8 teaspoon ground cumin, 1 teaspoon dried Mexican oregano, 3 Tablespoons sherry vinegar, and 1 1/2 teaspoons salt.
*Any remaining red chile adobo sauce may be stored in a food safe storage container or jar in the refrigerator for later use with other recipes throughout the upcoming week.
Next, peel and slice the red onion.
In a medium saucepan over medium, heat 2 Tablespoons olive oil for approximately 2 to 3 minutes.
Add the sliced red onion into the saucepan and cook, stirring frequently, until the onion slices are soft and caramelize, approximately 7 minutes.
Add the red chile adobo into the sauce pan and stir for one minute.
Open the can of fire roasted diced tomatoes and add into the sauce pan.
Add in the 2 cups plus 1 Tablespoon water.
Turn down the heat on the stovetop and simmer until the mixture has a thicker consistency, approximately 30 minutes.
Turn off the heat.
Place mixture to the side to cool for approximately 30 minutes.
Use a spoon and rubber scraper to place the sauce into a blender or food processor.
Process until smooth.
Use a rubber scraper to help pour the sauce back into the saucepan.
Coat a 1 cup measure with cooking spray.
Measure 1 cup agave and pour into the saucepan.
Then stir in the 1 Tablespoon balsamic vinegar, 1 Tablespoon dark brown sugar, 1 teaspoon mustard, 1/8 teaspoon ground ginger, and 1/4 teaspoon ground black pepper.
For the short ribs.
Follow food safety when handling short ribs.
Sprinkle each side of each rib with salt and pepper.
In a large pot with a tight lid or Dutch oven, heat 1 1/2 Tablespoons olive oil for approximately 2 to 3 minutes.
Use tongs to carefully place the short ribs in the pot or Dutch oven.
Turn the short ribs every 2 to 3 minutes, browning each of the four sides of the ribs. It will take approximately 10 minutes in total to brown the short ribs.
Drain off fat into a milk carton or into paper towels on a ceramic plate; allow oil to cool and then discard.
Pour the red chile adobo into the pot or Dutch oven.
Add in 1 cup water.
Turn up the heat on the stovetop to high.
Bring to a boil.
Cover the pot or Dutch oven with the lid.
Reduce the heat to a simmer.
Cook for approximately 45 minutes (until internal temperature reaches 160˚ Fahrenheit/71.1˚ Celsius), until the short ribs are tender.
Turn off heat when finished and remove the lid.
Allow to cool.
Put the lid back on the pot and place the pot of short ribs in the refrigerator over night.
Remove the pot of short ribs from the refrigerator and spoon out the fat solid that formed on top of the short ribs.
For the spiced quinoa.
*Cooking directions may vary. See package directions.
Place the 1 cup quinoa into a fine-meshed strainer or metal coffee filter.
Rinse with cold water.
Place the quinoa into a 1.5 quart saucepan.
Add in the 2 teaspoons ground cumin, 2 Tablespoons smoked paprika, and 1/2 teaspoon ground black pepper.
Pour in the 1 3/4 cups vegetable broth.
Bring to a boil on high heat.
Reduce the heat to a simmer.
Cover the saucepan with the lid.
Simmer for 15-20 minutes, or until broth is absorbed.
Turn off heat and gently fluff the quinoa with a fork.
Place the spiced quinoa onto the serving platter.
Place the braised short ribs on top of the bed of quinoa.
Carefully spoon a bit of the sauce from the pot of short ribs over the short ribs and quinoa.
Snip the cilantro with kitchen scissors.
Wash and pat dry the cilantro with paper towels.
Top the short ribs with cilantro.
Enjoy your hard work.
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