I actually made this some time back, and it was phenomenal. I had been looking for short rib recipes after I bought some on sale from the store, but it seemed I didn’t have all of the ingredients for a single recipe…so, I figured I’d combine them. The result was sweet, smokey, and spicy fall-of-the-bone meat. These are great served over polenta, with grilled corn.
One package of short ribs usually contains 3-4 pieces of meat, bone-in. This is PLENTY for two people– it doesn’t seem like a lot of meat, but it’s a very rich cut so it’s very filling.
-lightly dredge the meat in flour, brown in a dutch oven on medium heat. Add 2-3 medium garlic cloves, finely chopped.
After that…it’s pretty much throwing a bunch of stuff in a pan. Pre-heat the oven to 350 degrees. In the dutch oven, add:
-1 can of black beans, undrained
-1 1/2 cup beef broth
-1 tsp ground coffee
-2-3 sliced chilis in adobo, about 1/2 tsp of paste included. These can pack a lot of heat, so if you’re adventurous, go for 3.
-1 1/2 tsp cumin
-1 tsp cayenne
-1 yellow onion, diced
-1/8 tsp cinnamon
-1/8 tsp smoked paprika (regular is fine, too)
-2 tsp molasses
Mix it all in with the meat and garlic; cover and simmer in oven for about 4 hours. Keep an eye on it– if it starts to look dry, add a little bit of broth. About 25 minutes before serving, put corn on grill over medium heat. Leave the husks on– just throw the whole thing on. These take about 20 mins to cook, but are VERY hot after, so give them a little time to cool.