½ C flour
1 tsp ground cumin
1 tsp ground coriander
½ tsp garlic powder
4 lbs short ribs
2 lg Carrots, chopped
1 Onion, chopped
3 Celery sticks, chopped
8 cloves Garlic
1 -2 T Poblano Pepper, finely chopped
2 C Red wine 
2 C Veal stock
28 oz can San Marzano Tomatoes, pureed
6 oz can tomato paste
1 T chipotle pepper in adobo sauce, finely chopped (to desired heat level)
2 T Molasses or agave
3.5 oz bittersweet  or Mexican Chocolate, grated
1 Cinnamon stick
bay leaf
10 dried apricots, chopped
30 toasted almonds
1 can black beans, rinsed and drained, optional
*potato skin recipe to follow
*sour cream
Preheat oven to 325°F.
Pat ribs dry and sprinkle with salt and pepper. Then lightly dredge in flour spice mix. Heat oil in a heavy bottom pot over medium high heat until hot but not smoking, then brown ribs on all sides in batches, turning occasionally, about 6-8 minutes per batch. Transfer to a bowl.
Add carrots, onion, celery, garlic, and poblano peppers to pot and sauté until onion is translucent. Add wine, tomatoes, and paste. Bring to a boil and cook, stirring often, for another 6-8 minutes and allow the sauce to thicken a bit. Add all remaining ingredients (except beans) and ribs back into the pot. Let simmer for 5 minutes. Add more chipotle pepper in adobo if you want more heat. 
Cover pot tightly with foil and braise ribs until very tender, 3 to 4 hours. Skim off any excess fat from surface. Using tongs, remove the ribs and transfer to cutting board. Remove any loose bones, bay leaf, and cinnamon stick from sauce and discard. Using an immersion blender puree sauce in pot. (alternately use a blender and return to pot after) Add black beans if desired. Allow to heat through. If serving whole….return ribs to pot until ready to serve. If serving over potato skins or in tacos…carefully cut the membranes off each piece of meat. Remove all bones. Using two forks, pull short ribs apart so it has a shredded appearance. Transfer meat to a bowl and cover with desired amount of sauce.  Leftover sauce can be frozen in an airtight container.
*If making these as short rib potato skins:
Potato Skins:
10 Russet potatoes, scrubbed clean and dried
Prick the potatoes a few times with a fork and bake them in the middle of a preheated 400°F oven for about an hour. When the potatoes are cool enough to handle, halve them lengthwise, and scoop them out, leaving a 1/4-inch shell and reserving the potato pulp for another use. Turn oven up to 425°F. Brush potato halves with olive oil, season with salt and pepper and bake them in the middle of the preheated 425°F oven for 20 to 25 minutes, or until they are crisp and golden brown. Serve the potato skins filled with short ribs, and top with sour cream and chopped cilantro.
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