The last weekend of November, cold and damp.
Warm, toasty fire.
Spicy smells in the kitchen for hours.
A good book.
An easy meal with inspiration from Bobby Flay.
Not a turkey in sight.
Chile Rubbed Short Ribs with Kale
Adapted from Bobby Flay’s Mesa Grill Cookbook
1 Tbsp medium hot chile powder
1 Tbsp ancho chili powder
1 Tbsp chipotle chili powder
Two good pinches coarse salt
2 tbsp ground cinnamon
1 tbsp smoked sweet paprika
2 tbsp coarsely ground black pepper
½ large red onion, coarsely chopped
½ large Vidalia onion, coarsely chopped
3 pounds bone in short ribs
3 large carrots, chopped
3 stalks celery, chopped
1 cup red wine
4 cups chicken stock
6 sprigs fresh thyme
1 large spoonful garlic confit
1 bunch kale, chopped
Preheat oven to 325.
Mix together the chile powders, salt, cinnamon, paprika and pepper in bowl. Rub the spice mix into one side of the ribs. Heat a couple of good swirls extra virgin olive oil in Dutch oven until wavy. When wavy, add the short ribs to the pan and cook until a crust forms on all sides. Remove from pan.
Add the onions, garlic confit, carrots, and celery. Cook until golden and add the wine. Bring to a boil and reduce down til wine is almost gone and then add the chicken broth and bring to a simmer. Add the ribs to pan and cover.
Put in oven and cook until meat is tender and falls off the bone. 2-2-½ hours.
Remove short ribs from pan and defat the sauce. Place over medium high heat and add kale. Cook for 15 minutes. Lower heat to medium and add short ribs back to pan, heat for about 10 minutes and serve. Wonderful with smashed potatoes.
Serves 4 generously.
One Year Ago on Feeding Groom