| Level: | Intermediate |
| Total: | 4 hr |
| Active: | 50 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 large dried New Mexico chile peppers, stemmed, seeded and torn into pieces
- 1 cup boiling water
- 5 pounds meaty English-style center-cut short ribs
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 3 cups low-sodium chicken stock
- 2 tablespoons tomato paste
- 4 cloves garlic, peeled and smashed
- 1 large onion, chopped
- One 750-milliliter bottle hard cider
- 2 tablespoons balsamic vinegar
- 3 sprigs fresh rosemary
- Chopped fresh parsley, for garnish
Instructions
- Adjust the rack to the bottom third of the oven and preheat to 325 degrees F.
- Add the chiles to a medium bowl and cover with the boiling water. Let steep for 20 minutes.
- Sprinkle the short ribs generously on both sides with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat until just under smoking hot. Add the short ribs in batches, leaving some room between each of them so they sear evenly, and cook until well browned, about 7 minutes per side (14 to 15 minutes per batch). Remove the short ribs to a platter in a single layer (no stacking) and repeat with the second batch.
- Meanwhile, add the chile peppers with water, chicken stock, tomato paste, garlic, onions and a dash of salt to a blender, and mix until blended together.
- Once the second batch of meat is seared, remove and set aside. Add the hard cider to the Dutch oven and scrape the brown bits left from the meat off the bottom of the pot. Pour the onion mixture into the pot and turn the heat up to high. Add the balsamic and rosemary sprigs and boil together for 2 to 3 minutes. Return the short ribs and any juice that may have accumulated on the platter back into the pot. Cover tightly with a lid and braise in the oven until the ribs are tender, about 2 1/2 hours.
- Place the ribs on a platter covered with foil to keep warm. Put the Dutch oven on the stovetop over high heat and reduce the braising liquid until thick and saucy, 20 minutes. Add the ribs back to the pot before serving to coat with the reduced liquid. Place the ribs on plates and ladle the sauce over the top. Sprinkle with chopped parsley for garnish.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1234 |
| Total Fat | 109 g |
| Saturated Fat | 46 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 44 g |
| Cholesterol | 215 mg |
| Sodium | 1291 mg |
Reviews
Love, love, LOVE this recipe! It has become a staple in our home. I add a little cayenne to give it an extra heat factor; DELICIOUS!!!!
Absolutely loved the flavor of the sauce! My first time making short ribs and these did not disappoint. I will definitely use this sauce recipe for the next pot roast I make.
Super easy to follow and absolutely delicious!! My family loves this recipe
Amazing! Best short ribs we’ve had! My family thought I ordered from restaurant.
Made this for dinner last night using beef broth (didn’t have chicken) and used Angry Orchard Apple ginger hard cider. Awesome flavors, but the cider overpowered the chilies so will use more chilies next time. Terrific flavors, Nancy. Will also try this with a pot roast this winter. Thanks, Nancy! another yummy go-to recipe.
OH.MY.GOODNESS!!!! Made these yesterday, they were STUPENDOUS!! I didn’t have hard cider, and didn’t want to run to the store to get it, so I used 3 bottles of Red’s Apple Ale. These were awesome!
I used boneless ribs and it was very good. My daughter and I both liked it, it wasn’t spicy enough for us. We will definitely make it again.
I’ve had better, I won’t put this one in my go to short ribs, but with that said I have really enjoyed most of Nancy’s other dishes.
I made this dish yesterday. I think it has potential for sure, but any flavor from the chili was totally overpowered by the hard cider. I’d like to try it again and use beef broth instead I think. Also, I think for us, I would not use the rosemary next time either. There was really no flavor other than the cider and rosemary. I was very disappointed after spending that much on short ribs. 🙁
It was so delicious!