• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

I used to write a food column for Dean & DeLuca where my job was to play around with a lot of their newest and trendiest ingredients and then develop recipes with the bounty. Of all the recipes I created, this is one of my favorites. The ancho chile powder adds a remarkable smokiness, while the cilantro beautifully brightens it up. Choose the best-quality short ribs you can find. It makes a nice difference in flavor and fat content.

• 3 lb (1.4 kg) bone-in beef short ribs
• 1 tsp (6 g) kosher salt
• Freshly ground black pepper
• 1/2 tsp ground cumin
• 1 tbsp (7.5 g) ancho chile powder
• 2 tbsp (28 ml) basil garlic olive oil (see tip)
• 3 cloves garlic, chopped
• 1/2 cup (8 g) chopped fresh cilantro
• 1 tsp (3 g) seeded and minced jalapeño pepper
• 1 cup (235 ml) vegetable broth
• 1/4 cup (60 g) dark brown sugar
• 1 tbsp (5 g) four-peppercorn blend, crushed
• 1/2 cup (120 ml) beef stock
• 1 cup (235 ml) red wine (I recommend a good Chilean variety)

Click Here For Step-By-Step Instructions