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Author Notes: This is a very traditional short recipe, prepared with the addition of Mexican spices. These warm spices bring out the deep flavor of the succulent meat, which really does melt in your mouth! —CherylDLee
- 6 large bone-in short ribs
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon ancho chile powder
- 2 tablespoons olive oil
- 1 onion, sliced
- 2 cups shredded carrots
- 1 cup demi-glace, or 1 1/2 cups good beef stock
- 1 12 ounce bottle of lager beer
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano, preferably Mexican
- 1 teaspoon dried thyme
- Season the ribs with salt, pepper and ancho chile powder. You can cook them immediately, or let the ribs marinate up to 24 hours.
- In a large, deep pan heat oil over medium high heat. Brown the ribs on all sides, in batches if needed. Remove the browned ribs from pan, and reserve.
- Add the onion and carrots to pan, and saute about 3 minutes, until softened. Add the ribs back to the pan along with the remaining ingredients. Stir well to dissolve the tomato paste. Bring to a boil, then cover and reduce to a simmer.
- Cook the ribs 1 hour, then turn over and continue to cook until the ribs are extremely tender and the meat is pulling away from the bone. This will take 30 – 60 minutes, depending on the size of the ribs.
- Once the ribs are tender, remove them from the pan. Skim the fat off the top of the sauce with a spoon. In a blender or food processor, blend the gravy until smooth. Return the gravy to the pan, and adjust the seasoning as needed. If the gravy is too thick, add some water or stock to thin it to your desired consistency.
- Return the ribs to the pan with the gravy. Serve immediately.
- This recipe was entered in the contest for Your Best Short Ribs
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