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Chili Braised Short Ribs

Spicy, sweet, smoky and meaty: these short ribs are deeply flavorful and outrageously satisfying.

Ingredients

Recipe Details

  • Yield: 6 Servings
  • Course:
  1. Combine the ancho and guajillo chilies in a bowl. Pour the boiling water over the chilies and let stand 20 minutes until softened.
  2. Preheat the oven to 350°F.
  3. Heat the oil in a large skillet over medium-high. Season the short ribs with the salt and pepper. Brown the ribs, in batches if necessary, turning occasionally, about 8 minutes. Transfer the ribs to a 13 x 9-inch baking pan. Return the skillet to the stove over medium heat and add the onion, garlic and chipotle pepper; cook, stirring occasionally, until slightly softened, 2 minutes. Stir in the raisins and cook 1 minute longer. Transfer mixture to a blender and add the softened chilies and their liquid, pineapple chunks, broth, oregano, cumin and cinnamon; puree.
  4. Wipe out the skillet and return to the stove over medium heat. Add the bacon and cook until lightly browned but not crisp, about 5-6 minutes. Transfer to a plate covered with paper towel; drain. Carefully pour the chile puree into the skillet, it will spatter, and bring to a simmer, cook, stirring occasionally until slightly thtickend, about 6-7 minutes. Coarsely chop the bacon and stir into the chile mixture. Pour over ribs in baking pan. Cover tightly with aluminum foil.
  5. Bake ribs until very tender, about 3 1/4-3 1/2 hours. Remove from the oven, skim fat from sauce and serve over ribs.

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