DINING WITH HEDA
BRAISED BEEF SHORT RIBS w/ chili and cinnamon
Supplies:
6 Beef bone in short ribs
4 ribs of celery
1 large onion (red or white)
1 cup of diced carrots
1 jalapeno pepper, diced
3 cloves of garlic, smashed
3 tablespoons of tomato paste
Coconut oil (or olive oil if you prefer)
A nice good slab of Butter
Salt and Pepper
Chili powder
Cinnamon
1 bottle of red wine
1/3 cup of red wine vinegar
1 cup of chicken or beef stock (plus more to cover)
Get to it!
Preheat the oven to 350 degrees.
Bring the short ribs to room temperature and pat dry. Season generously with salt and pepper on all sides and dust with the chili powder and cinnamon to your liking.
Roughly chop the celery, onion, carrots and pepper and smash the garlic cloves with the back of the knife.
Heat a Dutch oven or large pot on the stove with the butter and coconut oil. (I really like the sweetness that the coconut oil brings to the dish and it balances really well with the spice of the chili power and pepper, but olive oil is works just as well.)
Once the oil is hot enough (flick some water on the oil and if it pops it's ready!) Sear the short ribs evenly on each side ensuring a really nice char, locking the juices in. Approximately 4 minutes on each side, depending on size.
Remove the short ribs from the Dutch oven and set aside. Add the garlic, celery, onion, carrots and pepper to the pot and sauté until soft, scraping up all the beef bits from the bottom of the pot. Add the tomato paste and encorporate thouroughly. Add the red wine and bring to a boil.
When the broth reaches a boil add the short ribs back into the pot, nestling them between the vegetables and pour the chicken or beef stock over the top to make sure the ribs are 3/4 covered with liquid.
Put on the lid and sile it right in to the oven. Reduce the oven temperature to 225 degrees and then you wait.....
Cook for 4-6 hours. Low and slow....
