Beef Short Ribs with Red Chile Sauce Ribs

Ingredients

• 3 lbs. beef short ribs, cut into 4 x 2 x 2 inch pieces
• 8 dried guajillo or New Mexico chiles, steams, seeds removed
• 1 can (13 3/4 to 14 1/2 oz.) ready-to-serve beef broth
• 1 Tbsp. dried Mexican oregano, crushed
• 1 tsp. salt
• 1/2 to 1 tsp. ground red pepper (optional)
• 4 slices bacon, chopped
• 1 cup chopped onion
• 2 cloves garlic, minced

Instructions

Pour boiling water over chiles to cover in small bowl; let stand 30 minutes or until chiles are softened. Drain chiles, reserving 1/2 cup liquid. Place chiles, reserved liquid, broth, oregano, salt and red pepper, if desired, in blender or food processor container. Cover; process until smooth. Strain sauce. Set aside.

Cook bacon in stockpot over medium heat until crisp. Remove from stockpot with slotted spoon. Reserve 1 Tbsp. drippings in stockpot; heat over medium heat until hot. Add beef short ribs to drippings. Brown beef, in batches if necessary, on all sides. Remove from stockpot. Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onion is crisp-tender. Return bacon and beef to stockpot. Add chile mixture; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 to 2 1/2 hours or until beef is fork-tender.

Remove beef; keep warm. Skim and discard fat from cooking liquid; bring to a boil. Cook until cooking liquid is reduced by about 1/3 and thick enough to coat back of spoon. Return beef to sauce; serve.

Suggestions

Chiles may be covered with cold water and soaked overnight, if desired. Proceed as directed above, reserving 1/2 cup liquid.

Nutritional Information

Nutrition info per serving: 382 calories; 21 g fat (8 g saturated fat; 9 g monounsaturated fat); 96 mg cholesterol; 1176 mg sodium; 13 g carbohydrate; 2.4 g fiber; 35 g protein; 4.9 mg niacin; 0.8 mg vitamin B6; 3.4 mcg vitamin B12; 4.5 mg iron; 25.9 mcg selenium; 8.0 mg zinc.