Friday, October 28, 2011

Chile Beef Short Ribs with Queso Fresco Polenta

Chile Beef Short Ribs with Queso Fresco Polenta
Recipe from Bobby Flay

I don't remember a whole lot about this recipe. I got a bunch of cook books from the library and saved a bunch of recipes that looked enticing. This was the first time I ever made short ribs. And this being a Bobby Flay recipe, it has a lot of steps and layers. Nevermind that to properly cook short ribs, it needs to be "low and slow" as they say.

The flavor was there, but seemed to be missing something. Maybe it's that Bobby Flay touch. And I mean the actual touch. Like him making the meal and not me. The meat was tender, but it did take some effort to shred the meat.

I don't know if I'd make this recipe again, but I'll definitely give short ribs a go again.

Serves 4

3 tablespoons New Mexico red chile powder
Kosher salt
2 teaspoons ground cinnamon, preferably Mexican cinnamon
2 teaspoons coarsely ground black pepper

3 pounds bone-in short ribs
1/+ cup canola oil, plus extra as needed
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 or low-sodium chicken broth
6 sprigs fresh thyme
Freshly ground black pepper

Creamy Polenta with Cotija

1. Preheatthe oven to 325 degreesF.

2. Mix together the chile powder, 2 teaspoons salt, the cinnamon, and the 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 so that it adheres to the meat.

3. 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 and cook until a crust has 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 remainino ribs adding more oil if needed.

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

5. 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 the meat is tender and is falling off the bone, 2 to 2 1/2 hours.

6. 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.

7. Strain the sauce into a medium saucepan and return it to the stove over high heat. Bring the sauce to a boil and continue cooking, stirring occasionally, until reduced to a sauce consistency, 10 to 15 minutes. Season with salt and freshly ground black pepper and discard the thyme sprigs. Return the ribs to the pan to reheat.

8. Serve over creamy polenta with cotija in large shallow bowls.

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