Tuesday, January 21, 2014

Try This at Home - Ancho Chile & Cilantro Short Rib with Sweet Corn Purée

My wife Shelly made this for dinner recently and I have to tell you it is one of the best, new home-cooked meals we've had in along time.

Credit for the original recipe is hereWe made one small adaptation, noted in yellow below.  The meat will be much more tender if allowed to cook for longer than the originally suggested 3-45 minutes.

Ancho Chile & Cilantro Short Rib with Sweet Corn Purée by Bren
For Short Ribs:
  • 3 short ribs
  • 3 tsp. ancho chile powder, parted
  • 1 tsp. cumin, parted
  • 1 tsp. sea salt, parted
  • 2 tbsp. basil garlic olive oil
  • 1/2 cup cilantro
  • 3 garlic cloves, chopped
  • 1/2 med. jalapeño, minced
  • 1/4 cup water
  • 1.5 cups red wine (Chilean)
  • 1 tbsp. four pepper corn (crushed)
  • 1/4 cup brown sugar
Rinse and pat dry short ribs. Place in large plate. Rub 1.5 tsp. of ancho chile on both sides of ribs. Do the same with cumin and sea salt. Cover and let marinade for 30 minutes. Preheat oven to 350 degrees. Heat Basil Garlic Olive in grill.  Cook short ribs for 6-7 minutes on each side until entire rib is brown. Remove from heat, place on baking sheet and place on middle rack of oven. Cook ribs for 30 minutes, uncovered.  While ribs are cooking in oven, make sauce. Using blender or processor, add garlic, cilantro, jalapeño, water and 4 peppercorn. Blend for 1 minute or until cilantro has liquified. In large skillet, add wine and stir until it almost begins to boil. Lower heat, add brown sugar and sauce from blender. Stir in remainder salt, cumin and ancho powder. On low heat, stir sauce continuously until it has reduced or thickened up, about 10-15 minutes. Remove ribs from oven and place in deep casserole dish or deep pan. Pour sauce over ribs, covering them completely. Cover with aluminum foil and place back in oven. Lower heat to 250 and cook for additional 30-45 minutes 2 hours, until ribs are tender and juicy. Remove from heat and cut rib into 3 parts, where bones are.
For Sweet Corn Purée:
  • 2 cups fresh corn, parted
  • 3/4 cup whipping cream
  • 1/4 cup water
  • 1 heaping tsp. butter
  • 1 heaping tsp. sugar
  • salt to taste
  • 3 pinches ancho chile powder
Add 1 cup of corn kernels, whipping cream, water and sugar to blender or food processor. Pulse until  most of the corn has broken down and is smooth. In separate non-stick skillet, turn heat to medium and melt butter.  Stir in corn puree, remaining corn kernels, ancho powder and salt to taste. Whisk until all ingredients are well blended. Maintain heat on medium and cook for 10-15 minutes.
To plate:
Scoop 1/2 - 1 cup corn purée onto oval or curved plate. Place one one short rib on top of corn, rubbing some of the sauce on top. Lay 3-4 baby spears of grilled or roasted asparagus on top of short rib, in diagonal shape.
Serves 3.

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