Short Ribs Chile Rubbed from Bobby Flay

By Gibby

This was another Bobby Flay item. It’s a recipe that’s been on the Mesa Grill menu. Modifications to the recipe included at the end so you can see the recipe as it’s supposed to be and then what was done to it.

Ingredients

• 3 tablespoons Mexican red chile powder
• kosher salt – 2 teaspoons ground cinnamon
• 2 teaspoons ground black pepper
• 3 lbs bone-in short ribs
• 1/4 cup canola oil
• 4 cloves garlic, peeled
• 1 medium Spanish onion, coarsely chopped
• 2 medium carrots, peeled and coarsely chopped
• 1 stalk celery, coarsely chopped
• 1 cup dry red wine – 4 cups enriched chicken stock
• 6 sprigs fresh thyme

Details

Adapted from foodielifestyle.com

Preparation

Step 1

Preheat the oven to 325 degress F
Mix together the chile powder, 2 teaspoons salt, cinnamon and coarsely ground black pepper in a small bowl. Lay the ribs on a baking sheet and season one side with the spice mixture, rubbing the mixture in.

Heat the oil in a large ovenproof Dutch oven over high heat until it shimmers. Working in batches, place the ribs in a single layer, rub side down, in the oil until a crust is formed and the ribs are golden brown. Turn the ribs over and cook until the second side is golden brown. Remove to a plate and repeat with the remaining ribs.

Remove all but 2 tablespoons of the fat in the pan and add the garlic, onions, carrots and celery and cook until golden brown and caramelized, 6-7 minutes. Add the wine and boil until nearly reduced, 2-3 minutes. Add the stock and bring to a simmer

Return the ribs to the pan along with the thyme and bring to a simmer. Place the lid on the pan and place in the oven. Cook until meat is tender and is falling off the bone, 2-2 1/2 hours

Carefully remove the ribs to a large plate and let cool slightly. When cool enough to handle, remove the meat from the bones and discard the bones

Strain the sauce into a medium saucepan and return the stove over high heat. Bring to a boil and continue cooking, stirring occasionally, until reduced to a sauce consistency, 10-15 minutes. Season with salt and freshly ground pepper and discard the thyme sprigs. Return the ribs to the pan to reheat
At this point a felt the sauce was a little flat so I added a little vinegar and honey to bring out the other flavors.

Serve this with a creamy chile rice, Bobby Flay suggests polenta.