Preheated to 350 degrees. Serves 6
7lbs Panorama Organic 100% Grass-Fed short ribs
3 tbsp Canola Oil
Dry Spice Rub:
1 tbsp paprika
½ tbsp. rosemary
½ tbsp. thyme
2 tsp salt
1 tsp pepper
3 large onions
4 c carrots, peeled & diced
6 fresh Anaheim chilies, seeded & chopped
1 can diced tomatoes (14 oz.)
½ can chipotle chilies in adobo sauce, pureed & strained to remove seeds (7.5 oz)
6C chicken stock
3 tbsp tomato paste
12 fresh garlic cloves
6 bay leaves
Combine dry ingredients and coat ribs
Hear 1 tbsp. oil in a large heavy bottomed Dutch oven over medium-high heat until simmering. Add half of the beef & cook, without moving, until well browned, about 4-6 minutes. Turn beef & continue to cook on second side until browned, another 4-6 minutes longer. Transfer beef to medium bowl. Repeat with the remaining tablespoon of oil and meat.
Sauté the vegetables:
Reduce heat to medium-high, add vegetables & cook, stirring occasionally, until softened & beginning to brown, about, 10-12 minutes. Remove half of the vegetables & reserve. Add garlic & cook until aromatic, about 30 seconds, add tomatoes and tomato paste and cook, stirring constantly.
Increase heat to high, add stock & simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Add bay leaf, the browned beef & any accumulated juices to pot. Cover & bring to a simmer. Transfer pot oven and braise until fork tender, about 2-2 ½ hours.
Remove from oven & add the reserved vegetables, allow liquid to settle about 5 minutes then strain off excess fat. Serve warm.