Cherry Chipotle Short Ribs
November 28, 2014 • Washington Cookbook
You know what today is, right? It’s the start of the frenzied holiday shopping season for many of us. To make your holiday shopping (and therefore your life!) a bit easier, I’m offering signed copies of both of my cookbooks (Tasting Colorado: Favorite Recipes from the Centennial State – winner of the prestigious Colorado Book Award – and A Taste of Washington: Favorite Recipes from the Evergreen State) at a special holiday discount of $25. If you live near me, you can pick them up at my house. If you prefer, or if you live out of state, I can ship them priority mail for $5. They make a great holiday gift for those who love to cook, as well as those who just love to eat and drool over cookbooks. In the meantime……this short rib recipe from A Taste of Washington, from the late Chef John Sarich, the beloved long time chef for Chateau Ste. Michelle Winery, will keep your spirits up and your belly full during these colder winter months.
- ¼ cup extra virgin olive oil
- 8 large beef short ribs (about 3 to 4 pounds)
- Kosher salt and pepper
- 1 cup diced carrots
- 1 cup diced yellow onion
- ¾ cup cherries (dried, fresh, or frozen)
- ⅓ cup balsamic vinegar
- ½ cup Chateau Ste. Michelle Syrah or other full-bodied red wine
- 2 tablespoons chili powder
- ½ cup brown sugar
- 1 tablespoon chipotle peppers in adobo (about 2 peppers)
- 1 tablespoon dry oregano
- 1 tablespoon dry mustard
- ¼ cup ketchup
- 1 cup beef stock
- Heat a large Dutch oven or heavy-bottomed saucepan over medium heat and add the olive oil. Season the short ribs with salt and pepper and brown on all sides. Remove the ribs and hold on a platter.
- Add the carrots and onions and sauté until soft, about 5 minutes. Add the cherries, vinegar, wine, chili powder, brown sugar, peppers, oregano, mustard, ketchup, and beef stock and bring to a boil. Return the short ribs to the pan, nestling the ribs into the braising liquid. Cover, reduce the heat to simmer, and cook until the ribs are tender and falling off the bone, about 2 to 3 hours.
- Remove the short ribs from the pan and keep warm; discard the bones and trim the large layers of fat from the ribs. Place the liquid from the pan into a blender and blend until smooth. Strain the sauce for a more finished sauce, or leave coarse for a rustic style. Season with salt and pepper to taste and serve the ribs with sauce poured over them.