Buffalo Short Ribs In An Ancho Zinfandel Braise
4 meaty buffalo short ribs, 3 bones each salt + black pepper
Ancho Zinfandel Braise
3 tablespoons olive oil
1 cup chopped onions
2garlic cloves, smashed and peeled
1 tablespoon raisins
3 ancho chiles
1 1/2 cups Zinfandel wine
4 cups chicken stock
1/2 cup chopped tomatoes
3 Mexican bay laurel leaves, ground
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
1/2 ground coriander
1/2 teaspoon canela
Choose ribs that are about 10 to 12 ounces. Salt and pepper them well all over. Using a cast-iron skillet, sear the ribs on all sides until they are very deeply browned, then place them in a baking dish.
Heat the olive oil in a saucepan. Add the onions and garlic and cook until well browned. Add the raisins and cook about a minute or until the raisins puff up. Add the remaining ingredients for the braise and simmer about 3 minutes. Pour this into a blender and purée it till very smooth, then pour it over the buffalo ribs.
Cover the baking pan tightly with aluminum foil.
Place it in a 300° oven. Bake about 3 hours or until completely tender. Check at the 3-hour point. You should be able to cut the meat with a spoon. If the ribs are not quite there, continue baking at 250° for up to another hour.
On top of polenta or mashed potatoes (Elote)