Beef Short Ribs

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Ingredients:

• 2-3 dried New Mexico chili peppers
• 1 C Boiling Water
• 3 C Chicken Broth
• 2 TB Tomato Paste
• 1 Onion
• 4 Cloves Garlic
• Salt
• 5 pounds Mesa Beed Short Ribs
• Black Pepper
• Extra Virgin Olive Oil
• 1 Bottle Hard Cider
• 2 TB Balsamic Vinegar
• 3-4 Sprigs of fresh or dried Rosemary
• Parsley for garnish

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Method:

1. Preheat oven to 325F and adjust rack to bottom third of the oven. Put chilis in a medium bowl and add boiling water, let soak for 15 min until softened.

1. In a blender combine the softened peppers (destemmed), their soaking water, chicken broth, tomato paste, onion and garlic. Season to your liking with salt and blend to combine until smooth.

1. Season Mesa Beed short ribs generously on both sides with salt and pepper.. Heat olive oil in a large Dutch oven over medium to high heat. Sear the short ribs in batches until browned on both sides. About 8-10 min per batch. Remove short ribs to plate as they brown.

1. Once all short ribs are out of the pot, add the cider and bring to a boil, scraping all brown bits off the bottom of the pot. Pour in the chili mixture and bring back to a boil. Add Balsamic vinegar and rosemary sprigs and boil to reduce slightly 2-3 min. Add short ribs back to the pot along with any juices left on the plate. Cover Dutch oven and bake in the oven until tender, about 2 to 2 ½ hours.

1. Once baking is done, remove the short ribs from the pot to a plate and cover with foil tightly. Reduce the sauce over medium – high heat until thick, about 15-20 min. Remove rosemary stems. Add the ribs back to the pot before serving to coat with the sauce. Serve over mashed potatoes and garnish with parsley.