Here comes Fall! The air is crisp, leaves are starting to change and warm comfort meals are in order for the upcoming months. Enjoy this braised beef recipe with roasted fall vegetables, garlic mashed potatoes or steamed rice. After building the braise base, you can put all ingredients into a slow cooker instead of the oven. Just make sure to cook until very tender!

Red Chile Braised Short Ribs

INGREDIENTS
Short Ribs
5–6 lb beef short ribs, bone-in (or substitute beef chuck flap)
2 1/2 tsp kosher salt
1 1/2 tsp black pepper
2–3 Tbsp vegetable oil
1 large yellow onion, diced
5 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
2 Tbsp tomato paste
2 cups beef stock
1 cup dry (not sweet) red wine
2 bay leaves

New Mexico Red Chile Sauce
4 oz dried New Mexico red chile pods
3 cups hot water or beef stock
1 tsp kosher salt, plus more to taste
3 cloves garlic
1 tsp ground cumin
1/2 tsp dried oregano
1 Tbsp apple cider vinegar
1 Tbsp rendered beef fat or vegetable oil

INSTRUCTIONS

1. Prepare the Red Chile
   • Remove stems and seeds from the dried chile pods.
   • Toast the pods briefly in a dry skillet over medium heat, about 20–30 sec. per side. Do not burn them—the chile should become fragrant but not bitter.
   • Place toasted chiles in a bowl and cover with hot water or stock. Let soak for 20 min.
   • Drain, reserving about 1 cup of the soaking liquid.
   • Blend the softened chiles with: garlic, cumin, oregano, salt, vinegar, and reserved soaking liquid.
   • Blend until very smooth. Strain through a fine-mesh strainer and set aside.
2. Sear the Short Ribs
   • Preheat the oven to 325°F.
   • Season short ribs generously with salt and pepper.
   • Heat oil in a heavy Dutch oven or braising pan over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3–4 min. per side.
   • Remove beef and set aside.
3. Build the Braising Base
   • Reduce heat to medium.
   • Add onion and cook until softened and lightly caramelized, about 6–8 min.
   • Add garlic, cumin and oregano. Cook for about 30 sec.
   • Add tomato paste and cook for 1 min., stirring constantly (do not burn).
   • Deglaze with the red wine, scraping the browned bits from the bottom of the pan.
   • Reduce the wine by about half.
4. Add the Chile
   • Add approximately 2 cups of the red chile sauce and the beef stock.
   • Bring to a simmer.
   • Return the short ribs to the pan. The liquid should come about 1/2–2/3 of the way up the ribs, not completely cover them.
   • Add bay leaves.
   • Cover tightly with a lid or foil.
5. Braise
   • Place in the oven and braise for approximately 3 1/2–4 hrs., turning the ribs once or twice.
   • The ribs are finished when the meat is extremely tender and a fork slides easily into the meat.
6. Finish the Sauce
   • Remove the ribs from the braising liquid.
   • Skim excess fat from the surface.
   • Remove bay leaves.
   • If necessary, simmer the sauce uncovered until it has reduced to a rich, glossy consistency.
   • Taste and adjust with:, salt, red chile sauce, a small splash of apple cider vinegar

Brendalee (Vialpando) Reiplinger is a Questa native who has worked her way up the culinary ladder and is currently executive chef at The Lodge at Bodega Bay, located off the Sonoma Coast in CA. Brendalee credits her hospitality and joy of preparing food from her upbringing in Questa.