FALLBROOK – The National Football League conference championship games were played Sunday, Jan. 21, and these big games along with any others should be enjoyed with food featuring big flavors.
Hosts having friends over for sports title games should try their hands at the following recipe for “Red Chili Braised Short Ribs” courtesy of Jon Bonnell’s “Texas Favorites,” published by Gibbs Smith.
Red Chili Braised Short Ribs
Serves 8 to 10
Red Chili Sauce Ingredients
- 1 yellow onion, diced
- 2 ribs celery, diced
- 5 cloves garlic, peeled and chopped
- 1 tablespoon butter
- 3 cascabel chilies
- 3 guajillo chilies
- 3 pasilla chilies
- 1 ancho chili
- 2/3 cup dry red wine
- 3 1/2 cups chicken stock
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon ground coriander
- 1/2 teaspoon sweet smoked paprika
- 1 cinnamon stick
- Pinch of ground cumin
- 2 tablespoons tomato paste
Short Rib Ingredients
- 8 to 10 thick-cut large beef short ribs
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1/2 cup dry red wine
In a medium-sized soup pot, saute the onion, celery and garlic in butter until the onion softens.
Remove the stems and seeds from the dried chilies and add them to the pot.
Remove the cinnamon stick and puree the entire mixture until smooth, then strain out the solids and discard. Set the sauce aside.
Preheat oven to 250 F.
Season the short ribs with salt.
In a Dutch oven, heat the vegetable oil on high heat and brown the shorts ribs over very high heat on all sides. Once the ribs are very brown, deglaze the pot with red wine, then pour in the Red Chili Sauce and cover with a tight-fitting lid.