Braised Short Rib in Guajillo Chili Sauce
Slow-cooked until they’re tender and slathered in spicy guajillo chili sauce, these short ribs are simple to make yet a stunningly fancy entrée that will have reviewers singing your praises.
Ingredients:
- Sunglow - 1-2 cups
- Boneless beef short ribs 12-14 oz. weight pcs. - 20 each
- Flour, all purpose - As needed
- Garlic, peeled - 2 cups
- Onions, yellow chopped rough - 4 each
- Cilantro, chopped - 1 bunch
- Water - 2 gallon
- Beef base - .5 Cup
- Red Sauce Paste /Red Chili Sauce - 2 Quarts
- Sunglow, cut into cubes - 2 lbs.
- Salt and pepper mix - As needed
Preparation:
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Heat sauté pan with oil, season the short ribs with salt/pepper, and dredge in flour.
- Place the short ribs in the pan and sear all sides. When all the short ribs are all seared, cook off the onions, garlic, and cilantro for approx. 3-4 minutes then deglaze with beef broth and guajillo sauce. Cook for approx. 2-3 minutes, cover the pan with foil.
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Place the covered pan in the 325F. degree oven and braise for 2-2-1/2 hours or until fork-tender.
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Pull the meat out gently and place it to the side. Strain the sauce off and add the Sunglow slowly along with the salt/pepper to finish off the sauce. Hold the sauce for service.
Subrecipes:
Red Sauce Paste /Red Chili Sauce
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Ingredients:
- Ancho Chiles, seeded - oz 8
- Guajillo Chiles, seeded - 4
- Garlic, whole peeled - oz 4
- Onion, yellow large diced - Cup 6
- Classic Gourmet Chicken Base - Cup .25
- Water - Gal. .5
- Chipotle chilis, in Adobo - oz 3
- Red Chili Sauce- See Below -
- Phase, LBA - oz 2
- Garlic fresh, chopped - tbs. 3
- Tomato puree - Cups 1.5
- Water - Cups 2
- Red chili paste - Cups 5
- Classic Gourmet, chicken base - tbs. 3
- Sunglow, cut into cubes - oz 8
- Salt and pepper mix - As needed
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Instructions:
Place the first 7 items in a pot and cook until the chilis are soft. Approximate cook time 30-35 minutes.
Once the chilis are soft place them in a blender and puree until smooth and hold in a clean container to proceed to make the Red Chili sauce.
In a sauce pot place the Phase and chopped garlic, saute until it has a nice aroma.
Add in the chili paste, chicken base, water, tomato puree and cook for 10-15 min on low heat. Add salt and pepper as needed. Finish the sauce with Sunglow and incorporate into the chili sauce slowly.
Strain the sauce well through a fine strainer and hold in a clean storage container until needed for service.
Serving Suggestions: This entree can be served with polenta, rice, cilantro, and roasted corn mashed potatoes, or it can be shredded and served atop nachos with melted shredded cheese.
