Oven Braised Short Ribs With Pasilla Tomato Mole Recipes

MOLE BRAISED BEEF SHORT RIBS

Steps:

• Preheat oven to 300°F. Toss ribs in 1-2 teaspoons of coarse salt, pinch of pepper, and 2 tablespoons of the flour until evenly coated.
• In a large dutch oven or braiser, heat olive oil over medium high heat and sear ribs, 1-2 minutes on each side. Remove the ribs from heat to a plate and let rest.
• Add the onion and carrot to the skillet and cook for 4-5 minutes, stirring frequently, until somewhat softened.
• Add garlic and saute 30 seconds to 1 minute, until fragrant.
• Add tomato paste, cocoa powder, remaining flour, and peanut butter to the pot. Cook 1-2 minutes, stirring frequently, until fragrant and starting to deepen color.
• Pour wine into the pot, cook 1 minute, until it has somewhat reduced. Scrape up any browned bits on the bottom of the pot.
• Stir in remaining ingredients. Cook for 2-3 minutes, stirring frequently.
• Turn off heat and add the seared ribs back to the pot. Cover and place on a middle rack in the oven. Cook for 2 to 2 1/2 hours, until ribs are tender and falling off the bone. They should slide right off the bone when done!
• Remove ribs from sauce. Remove and discard the cinnamon stick. Skim fat from the sauce and using either an immersion blender or in batches in a regular blender, blend until smooth. Add salt to taste.
• Drizzle ribs with sauce and garnish with fresh parsley as desired. Serve over your favorite mashed potatoes or roasted veggies!
• Turn a 5 quart slow cooker on high. Toss ribs in 1-2 teaspoons of coarse salt, pinch of pepper, and 2 tablespoons of the flour until evenly coated.
• In a large skillet, heat olive oil and sear ribs, 1-2 minutes on each side. Remove the ribs from heat to a plate and let rest.
• Add the onion and carrot to the skillet and cook for 4-5 minutes, until somewhat softened. Remove from heat and add to the slow cooker.
• Whisk the rest of the ingredients into the slow cooker. Place seared ribs in the liquid.
• Cook 4-5 hours on high or 8-9 hours on low, until ribs are tender and falling off the bone. They should slide right off the bone when done!
• Remove ribs from sauce. Remove and discard the cinnamon stick. Skim fat from the sauce and using either an immersion blender or in batches in a regular blender, blend until smooth. Add salt to taste.
• Drizzle ribs with sauce and garnish with fresh parsley as desired. Serve over your favorite mashed potatoes or roasted veggies!

BRAISED SHORT RIBS IN PASILLA CHILE POZOLE

Steps:

• Place the flour with the coriander, cumin, garlic powder and ground mustard in a shallow dish, and mix well with a wooden spoon. Generously sprinkle the short ribs with salt and pepper, then dredge both sides in the seasoned flour one by one, making sure to shake off any excess flour.
• In a large Dutch oven over medium heat, add 2 tablespoons oil. When the oil smokes, add the short ribs in batches. Brown the short ribs until a golden crust starts to form, about 5 minutes on each side. Once brown, reserve and continue until all the ribs are brown, adding more oil as needed. Set the ribs aside.
• While the short ribs are browning, heat a cast-iron skillet over medium-high heat. When the skillet is hot, add the pasilla chiles and toast until they start to smoke, about 4 minutes. Remove the chiles and submerge in the hot water. Allow to steep until they become soft and pliable, about 10 minutes. Remove from the water and puree in a blender with 1/4 cup of the steeping water. Set aside the puree.
• Preheat the oven to 350 degrees F.
• Add the carrots, garlic, onions and celery to the Dutch oven. Cook until the vegetables caramelize, about 15 minutes. Deglaze the pot with the red wine, and then add the tomatoes, beef broth, hominy and reserved pasilla chile puree. Bring the whole mixture to a simmer. Start adding all the browned short ribs back into the pan. Cover and cook until the short ribs barely start falling off the bone, about 1 hour 30 minutes.
• Season with salt, pepper, cilantro and parsley; garnish with a lime wedge and serve.

BEEF RIBS WITH MOL COLORADITO

Steps:

• Heat the oven to 300 degrees. Very generously season the ribs on all sides with salt and pepper. Heat a Dutch oven or large heavy pot over medium-high heat. Add the oil and heat for 1 minute. In a single layer, working in several batches if needed, brown the ribs well all over, 6 to 8 minutes a side. Transfer the ribs to a platter.
• Add the onion, carrot, and celery and cook until browned, 5 minutes, stirring often. Return the ribs to the pot and add the bay leaf and water to cover. Bake, tightly covered, until very tender, about 3 hours.
• Meanwhile, prepare the mole. Tear open the chilies, removing and discarding the stems and seeds. Place the chilies in a bowl with 2 cups warm water and soak until softened, 15 minutes.
• Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until translucent but not brown, stirring with a wooden spoon, about 3 minutes. Stir in the cumin and cook for 1 minute.
• Transfer the chilies to the pan, reserving the soaking liquid. Sauté until fragrant, about 2 minutes. Add the soaking liquid and all remaining ingredients. Gently simmer until the plantains and raisins are soft, about 20 minutes, stirring occasionally. Remove the cinnamon stick. Puree the sauce in a blender until smooth, then return it to the saucepan.
• Add 1/2 to 1 cup of the rib cooking liquid until the sauce is thick but pourable. Adjust the seasoning, adding salt, sugar, or vinegar to taste - the mole should be highly seasoned and a little sweet with just a faint hint of tartness. (The mole can be prepared up to one day ahead and reheated.)
• To serve, turn on the broiler or heat the oven to 450 degrees. Spoon half of the mole over the bottom of a baking dish just large enough to hold the ribs. Remove the ribs from their braising liquid, drain well, and place on top. Spoon the remaining mole over the ribs. Broil or bake until the mole sizzles and browns, 2 to 4 minutes on each side under the broiler, or 8 to 12 minutes in the oven.