The week before Christmas G was in the mood to spend a cozy Sunday cooking. Which we have have to admit is quite unusual this time of year. Because typically between November and March if it's a Sunday he's in the mood to be on the mountain.
But when he is in this kind of mood its quite usual that beef short ribs will be on the menu. And even more usual that it will be a recipe inspired by Rick Bayless. So no surprise on this particular Sunday he made these wonderful Beef Short Ribs with Tomatoes and Roasted Poblanos.
We took the Porkchop along for a walk up to Metropolitan Market to pick out some gorgeously plump bone-in beef short ribs. She was a bit rambunctious and needed some exercise before we hunkered in for a sitting by the fire, cooking most of the day... kind of day.
G found this recipe in Rick's Mexico One Plate at a Time cookbook.
We started by roasting some smoky poblanos.
From this point G pretty much took over & I went to play with the pup.
He first seared the ribs to get them browned and seasoned.
Then he made the wonderful flavorful sauce to braise the ribs in.
He braised the ribs in the tomato poblano mixture for an hour and a half. I got in the picture a bit at this point and made some mashed, roasted sweet potatoes to serve our ribs on.
The ribs were amazing. Smoky and tender over the sweet mashed sweet potatoes. They were fantastic.
We decide to do a vertical tasting of our favorite Spanish everyday wine, Granacha de Fuego, along with our ribs. We tasted the 2010 alongside the 2011 vintage.
It was a great meal with some of our favorite wine.
Beef Short Ribs with Tomatoes, Poblanos and Herbs (from Rick Bayless Mexico: One Plate at a Time)
5 Tblspns vegetable oil
2 lbs bone in beef short ribs, trimmed of excess fat
1 large white onion, chopped
6 garlic cloves, peeled and finely chopped
1 1/2 lbs ripe plum tomates
1 1/2 tspns fresh thyme
Cilantro for garnish
1. Roast poblanos under broiler until skin is blackened on all sides. Place charred poblanos in plastic or paper bag for 5 minutes to steam. Rub off blackened skin. Pull out stem, tear open and remove seed pods. Rinse to remove all seeds. Cut into strips.
2. Heat oven to 325 degrees. In dutch oven add vegetable oil. Sear ribs uncrowded in batches until all 4 sides are richly browned. Remove ribs to a plate and tip off all but a generous coating of oil at the bottom of pot.
3. In dutch oven reduce heat to medium. Add onion, stirring frequently until golden. Add the garlic and stir 1 minute, add tomatoes. Stir ocassionally until tomatoes have softened. Stir in poblano strips and 1 tspn salt and chopped thyme.
4. Nestle ribs back into tomato mixture, spooning sauce over them. Cook in over 1 1/2 hours. Check meat, it should be fork tender. In not braise another 15 minutes.
5. Remove meat to warm plate. Tip pot to collect sauce on one side and spoon off fat that rises to top. Taste the sauce. Season to taste with salt & pepper. Spoon sauce over meat to serve. Garnish with cilantro if you want. (G loves cilantro so he always does.)