Chef Bobby Buzz Chipotle-Braised Short Ribs
make 8 servings
2 Beef Short Ribs Racks Or Eight Nice Meaty Ribs
½ Cup Olive Oil
8 Cloves Minced Garlic
2 Cup Chopped Onion
1 Cup Diced Carrot
1 Cup Diced Celery
1 Cup Balsamic Vinegar
2 Cups Water
4 Cups Diced Tomatos In Puree
2 Cups Beef Broth Or Stock
4 t. Chipotle And Mole Smashed
1\4 C. Chef Bobby Buzz Espresso Rub™
1 Tablespoon Fresh Parsley
1 Tablespoon Fresh Cilantro
- Heat oil to medium high.
- Season meat with salt and pepper.
- In a braising pan brown meat very well over high heat.
- Add carrots, onion and, celery, and brown, add garlic and spices, and saute for 1 min. being careful not to brown the garlic.
- Add all other ingredients and slow simmer the short ribs till tender, about an hour to an hour and a half.
- Add parsley.
- Simmer an additional 15 minutes or until thoroughly heated.
- Top with fresh chopped cilantro
Serve with:
For Service:
- Take 2 heated corn biscuits and cut in half.
- In the center of the plate make a star of the 4 “half moons”.
- Mound 1 cup of the pozole collard pilaf in the center.
- Place 3 short ribs on the pilaf with the bone touching.
- Garnish with 2 oz. braising liquid, and chopped cilantro or parsley.
Espresso Rub, 24oz.
Bottle/Shaker Top
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Espresso Rub
5 oz. Tin
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$9.95
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Espresso Rub
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