Ingredients:
- 1 yellow onion, diced (for red chili sauce)
- 2 ribs celery, diced (for red chili sauce)
- 5 cloves garlic, peeled and chopped (for red chili sauce)
- 1 tbsp butter (for red chili sauce)
- 3 cascabel chiles (for red chili sauce)
- 3 guajillo chiles (for red chili sauce)
- 3 pasilla chiles (for red chili sauce)
- 1 ancho chile (for red chili sauce)
- ⅔ cup dry red wine (for red chili sauce)
- 3 ½ cups chicken stock (for red chili sauce)
- 1 ½ tsp kosher salt (for red chili sauce)
- ½ tsp cracked black pepper (for red chili sauce)
- ¼ tsp ground coriander (for red chili sauce)
- ½ tsp sweet smoked paprika (for red chili sauce)
- 1 cinnamon stick (for red chili sauce)
- 1 pinch of ground cumin (for red chili sauce)
- 2 tbsp tomato paste (for red chili sauce)
- 10 thick-cut large beef short ribs
- 1 tsp salt
- 1 tbsp vegetable oil
- ½ cup dry red wine
Directions:
- In a medium-size soup pot, sauté the onion, celery and garlic in butter until the onion softens. Remove the stems and seeds from the dried chiles and add them to the pot. Add the remaining sauce ingredients and cook for 1 hour at a light simmer, covered. Remove the cinnamon stick and puree the entire mixture until smooth, then strain out the solids and discard. Set the sauce aside.
- 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. Place the pot in a preheated 250 F oven and cook for 5 hours. Once finished, the meat should be falling-off-the-bone tender and the sauce incredibly flavorful.