Mole-braised beef short ribs
Mole is a rich and complex Mexican sauce used to simmer various kinds of meat. This dish can be made up to 3 days in advance.
- 3 tbsp all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 1/2 tsp salt, divided
- 2 kg beef short ribs, cut into 1-rib pieces
- 2 tbsp canola oil
- 1 large onion, diced
- 1 head of garlic, skins removed, minced
- 2 cups full-bodied red wine, such as cabernet sauvignon
- 1 1/2 cups water
- 156-mL can tomato paste
- 1/2 cup dried cherries, coarsely chopped
- 1 chipotle pepper in adobo sauce
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1 cinnamon stick
Preparation time 35mins
Cooking time 245mins
Adapted from chatelaine.com
PREHEAT oven to 350F. Stir flour with cocoa powder and 1/2 tsp salt in a large bowl. Coat ribs lightly, a few at a time, with flour mixture. Transfer ribs to a large plate. Discard any leftover flour.
HEAT a large, wide oven-safe pot over medium-high. Add oil, then half of ribs. Cook, turning meat, until brown on all sides, about 4 min. If ribs start to burn, reduce heat to medium. Transfer browned ribs to a large plate. Repeat with remaining ribs. Pour off all but 1 tbsp fat from pan or add oil, if needed.
ADD onion. Reduce heat to medium. Stir often, adding a splash of water if needed, 5 min. Stir in garlic, wine, water, tomato paste, cherries, chipotle, oregano, paprika, cumin and remain- ing 1 tsp salt. Stir, scraping up bits from pan bottom, until combined. Boil, then return ribs along with any juices to pan. Add cinnamon stick. Make sure ribs are submerged in sauce. Cover pan tightly.
BRAISE, covered, in centre of oven, until meat is fork-tender, 3 to 3 1/2 hours. Remove ribs from sauce and set aside. Skim off fat from sauce. Transfer sauce to a blender and purée until smooth, in batches if necessary. Return to pot. Boil, stirring often, then reduce heat to medium-low. Simmer until slightly reduced, 15 to 20 min. Return ribs to pot to warm through. Cover to keep warm until ready to serve.