Red Chile Braised Short Ribs
Tender short ribs braised in a rich red chile sauce, served with mashed sweet potatoes and sautéed seasonal vegetables.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Braised short ribs are a technique found globally, utilizing tougher cuts of meat slowly cooked until tender. The use of red chile sauce reflects the culinary traditions of the Southwestern United States and Mexico, where chile peppers have been cultivated and used for centuries, influencing the cuisine with their unique flavors and heat.
This dish represents a blend of culinary techniques and regional ingredients, reflecting a focus on comfort food and the utilization of locally sourced produce where possible. It is often associated with special occasions or family gatherings, highlighting the communal aspect of sharing a satisfying and flavorful meal.
Southwestern Influence
The dish embodies the culinary spirit of the American Southwest, highlighting the importance of chile peppers in the region's cuisine. Red chile sauces are a staple, and their use in braising reflects a commitment to using simple ingredients to create complex flavors.
Comfort Food
Braised short ribs are inherently comforting, providing a hearty and satisfying meal that evokes a sense of warmth and nostalgia. The addition of sweet potatoes further enhances this comforting aspect with their natural sweetness and creamy texture.
Seasonal Variations
The use of sautéed seasonal vegetables highlights a connection to local agriculture and the changing seasons. This allows for variations in the dish depending on what is fresh and available, adding a dynamic element to the recipe.
The dish boasts a complex flavor profile that balances rich savory notes from the beef with the earthy heat of red chiles, complemented by the sweetness of sweet potatoes and the freshness of seasonal vegetables.
The main flavor component is the rich, savory depth of the braised short ribs. These are typically beef short ribs, slow-cooked to break down the connective tissue, resulting in an incredibly tender and succulent texture. The red chile sauce provides a complex blend of earthy, smoky, and spicy flavors, often derived from a combination of dried red chiles such as ancho, guajillo, and New Mexico chiles. The sweet potatoes offer a counterpoint of sweetness, while the sautéed vegetables add freshness and texture, potentially including seasonal options like asparagus, zucchini, bell peppers, or kale.
Braising Liquid
Use a combination of beef broth and red wine (or beer) in your braising liquid. The wine adds depth and complexity, while the beef broth provides a rich base for the sauce.
Chile Preparation
Toast the dried chiles before rehydrating them. This intensifies their flavor and adds a subtle smoky note. Remove the seeds and veins for less heat, if desired.
Sear the Ribs Well
Sear the short ribs on all sides before braising to develop a rich crust and enhance their flavor.
Low and Slow
Braise the short ribs at a low temperature for an extended period (2-3 hours or more) to ensure they become incredibly tender and the flavors meld together beautifully.
Sweet Potato Mash Perfection
Enhance your sweet potato mash with a touch of brown butter, maple syrup, or spices like cinnamon and nutmeg for extra flavor complexity.
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