Ingredients for Beef Short Ribs With Red Chili Sauce
- 2 heads Garlic
- 3 lbs Short Rib Of Beef
- 3 quarts Water
- 1 large White Onion, 1 medium White Onion
- 2 lbs Tomatoes
- Vegetable Oil (not used in recipe)
- 8 Dried Guajillo Chilies
- 4 Dried Ancho Chiles
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano Leaves
- Ground Cloves (not used in recipe, 5 whole cloves used instead)
- Distilled White Vinegar (not used in recipe, 2 tablespoons red wine vinegar used instead)
- 3 tablespoons Olive Oil
- Salt and Pepper to taste
- 5 Whole Cloves
- 2 tablespoons Red Wine Vinegar
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How to Make Beef Short Ribs With Red Chili Sauce
- Preheat oven to 400°F (200°C).
- Halve 1 head of garlic crosswise.
- In a large pot, combine the short ribs (about 3 lbs), halved garlic head, 1 large quartered onion, and 3 quarts of water.
- Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 50 minutes, or until the meat is tender.
- Strain the broth, reserving 6 cups. Discard the onion and garlic.
- Set the short ribs aside.
- Wrap the remaining head of garlic tightly in foil and place directly on the oven rack. Roast alongside a rimmed baking sheet containing 2 lbs of chopped tomatoes and 1 medium sliced onion, drizzled with 1 tablespoon olive oil, and seasoned with salt and pepper to taste. Roast for 1 hour, or until tender.
- While the garlic and vegetables roast, prepare the chili sauce: In a medium bowl, combine 8 guajillo chilies and 4 ancho chilies (stems removed and roughly chopped) with 4 cups of the reserved meat broth. Let stand for 30 minutes to soften.
- Transfer the softened chilies and broth to a food processor or blender. Blend until completely smooth.
- Strain the chili mixture through a fine-mesh sieve into a medium bowl, pressing on the solids to extract as much liquid as possible.
- Remove the roasted garlic from the foil; squeeze the softened cloves from their skins into the food processor. Add the roasted tomatoes and onion to the food processor and blend until smooth, creating a tomato sauce.
- Heat 2 tablespoons of olive oil in a heavy-bottomed pot over medium-high heat. Add the chili sauce and simmer for 5 minutes.
- Stir in the tomato sauce, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 5 whole cloves. Simmer for another 5 minutes.
- Add the reserved short ribs, 2 tablespoons red wine vinegar, and the remaining 2 cups of reserved meat broth.
- Bring to a simmer, reduce heat to low, and continue to simmer uncovered for 50 minutes, or until the sauce has thickened to your desired consistency.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
12g
Fat
273g
Carbs
5g
