Short Ribs in Tres Chiles Broth

Short Ribs in Tres Chiles Broth

Tres Chiles Salsa:
1 small yellow onion, quartered
4 cloves garlic
2 plum tomatoes
4 guajillo chiles
4 ancho chiles
2 arbol chiles
kosher salt and freshly ground black pepper

For the Ribs:
4 pounds boneless beef short ribs, cut into 2 inch pieces
kosher salt and freshly ground black pepper
3 tablespoons canola oil
1 1/2 quarts high quality chicken stock
1/2 teaspoon oregano, preferably Mexican
2 bay leaves
2 cups finely shredded white cabbage, for garnish
2 tablespoons freshly squeezed lime juice
4 ounces cotija or feta cheese, grated for garnish
12 - 6" corn tortillas

For the salsa, put the onion, garlic and tomatoes on an oiled baking sheet and roast them in the oven until the skins of the tomatoes are blistered and the onions are lightly browned and soft, 15-20 minutes. Remove and let cool.

Toast and rehydrate the chiles in about 4 cups of water (see directions below). Reserve the rehydrating liquid. In the jar of an electric blender, combine the roasted vegetables with the chiles, 2 cups of the rehydrating liquid, salt and pepper. Purée until smooth. Set aside.

Season the short ribs on all sides with salt and pepper. Heat a large, oven-safe pan on high heat. Add the canola oil and sear the short ribs on all sides until browned, about 2 minutes per side. Stir in the salsa and simmer for 5 minutes. Add 4 cups of the chicken stock, the oregano, the bay leaf and season to taste with salt and pepper. Bring the liquid to a boil, cover the pot, and transfer to the oven for 1 1/2 hours, or until the meat is very tender, adding more stock if needed to cover the meat.

Remove the short ribs from the cooking liquid and strain the broth into a clean pot. Bring to a boil and reduce by a third, skimming to remove the fat from the surface. Return the ribs to the broth and keep warm.

To Serve:
Toss the cabbage with the lime juice and season to taste with salt. Put 2-3 short ribs in a bowl. Ladle 1 cup of the broth over the meat, garnish with 1/4 cup cabbage and a sprinkle of cheese.

Serve with warm tortillas and roasted garlic mashed potatoes.

Serves 6

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Toasting and Rehydrating Chiles:

For dried chiles, pull of the stems and pull out the seeds. Cook the chiles in a hot, dry skillet until the skins blister slightly and you smell a toasty aroma.

Let the chiles cook and then rehydrate them: In a small saucepan, cover the toasted dried chiles with water, bring just to a boil, remove the pan from the heat, and let them cool in the liquid for 5 to 10 minutes.

If needed in pureed form, use tongs or a slotted spoon to transfer the chiles to the jar of an electric blender and puree, adding as little of the soaking liquid as necessary to make a smooth paste.