Chile Rubbed Short Ribs from Bobby Flay

This was another Bobby Flay item I made for my party recently. This too was quite popular with my guests. It’s a recipe that’s been on the Mesa Grill menu. I did make some modifications to the recipe which I’ll include at the end so you can see the recipe as it’s supposed to be and then what I did to it.

– 3 tablespoons Mexican red chile powder (I couldn’t find this so used regular chile powder. Be careful how much you use, mine was quite spicy)
– kosher salt
– 2 teaspoons ground cinnamon
– 2 teaspoons ground black pepper
– 3lbs bone-in short ribs
– 1/4 cup canola oil
– 4 cloves garlic, peeled
– 1 medium Spanish onion, coarsely chopped
– 2 medium carrots, peeled and coarsely chopped
– 1 stalk celery, coarsely chopped
– 1 cup dry red wine
– 4 cups enriched chicken stock
– 6 sprigs fresh thyme

– Preheat the oven to 325 degress F
– Mix together the chile powder, 2 teaspoons salt, cinnamon and coarsely ground black pepper in a small bowl. Lay the ribs on a baking sheet and season one side with the spice mixture, rubbing the mixture in
– Heat the oil in a large ovenproof Dutch oven over high heat until it shimmers. Working in batches, place the ribs in a single layer, rub side down, in the oil until a crust is formed and the ribs are golden brown. Turn the ribs over and cook until the second side is golden brown. Remove to a plate and repeat with the remaining ribs
– Remove all but 2 tablespoons of the fat in the pan and add the garlic, onions, carrots and celery and cook until golden brown and caramelized, 6-7 minutes. Add the wine and boil until nearly reduced, 2-3 minutes. Add the stock and bring to a simmer
– Return the ribs to the pan along with the thyme and bring to a simmer. Place the lid on the pan and place in the oven. Cook until meat is tender and is falling off the bone, 2-2 1/2 hours
– Carefully remove the ribs to a large plate and let cool slightly. When cool enough to handle, remove the meat from the bones and discard the bones
– Strain the sauce into a medium saucepan and return the stove over high heat. Bring to a boil and continue cooking, stirring occasionally, until reduced to a sauce consistency, 10-15 minutes. Season with salt and freshly ground pepper and discard the thyme sprigs. Return the ribs to the pan to reheat

At this point a felt the sauce was a little flat so I added a little vinegar and honey to bring out the other flavors.

I served this with a creamy chile rice, Bobby Flay suggests polenta.

Leave a Reply