Ingredients
2 dried ancho chilies stemmed & seeded
2 dried guajillo chilies stemmed & seeded
2 cups of boiling water
1 tablespoon of olive oil
5 pounds of bone-in beef short ribs
1 teaspoon of salt
1/2 teaspoon of ground black pepper
1 medium of onion chopped
3 cloves of garlic minced
1 chipotle pepper in adobo sauce seeded and minced
1/3 cup of golden raisins
1 8 ounce can of pineapple chunks in juice drained
1 cup of low sodium beef broth
1 teaspoon of dried oregano
1 teaspoon of ground cumin
1/2 teaspoon of ground cinnamon
6 slices of bacon
Directions
- Combine the ancho and guajillo chilies in a bowl. Pour the boiling water over the chilies and let stand 20 minutes until softened
- Preheat the oven to 350F
- Heat the oil in a large skillet over medium-high. Season the short ribs with the salt and pepper. Brown the ribs, in batches if necessary, turning occasionally, about 8 minutes. Transfer the ribs to a 13 x 9-inch baking pan. Return the skillet to the stove over medium heat and add the onion, garlic and chipotle pepper; cook, stirring occasionally, until slightly softened, 2 minutes. Stir in the raisins and cook 1 minute longer. Transfer mixture to a blender and add the softened chilies and their liquid, pineapple chunks, broth, oregano, cumin and cinnamon; puree
- Wipe out the skillet and return to the stove over medium heat. Add the bacon and cook until lightly browned but not crisp, about 5-6 minutes. Transfer to a plate covered with paper towel; drain. Carefully pour the chile puree into the skillet, it will spatter, and bring to a simmer, cook, stirring occasionally until slightly thtickend, about 6-7 minutes. Coarsely chop the bacon and stir into the chile mixture. Pour over ribs in baking pan. Cover tightly with aluminum foil
- Bake ribs until very tender, about 3 1/4-3 1/2 hours. Remove from the oven, skim fat from sauce and serve over ribs