Last weekend we popped into Primal Cuts — the sustainably and often locally sourced butcher shop out on Lansdowne St. We were on a mission to talk über-butcher (and all around good guy) George Madill into taking part in this year’s Downtown Culinary Tasting Tours (spoiler: he’ll be taking part and appearing regularly at Rare Grill House with chef, Brad Watt).
While we were there, Krista eyed some gorgeous looking beef short ribs and suggested that we buy some.
You could have knocked me over with a feather.
Meticulous Krista suggesting that I buy ribs when we already had a menu planned for the week? I immediately started salivating as I pondered just how I was going to braise those meaty bad boys.
The question of what to do with the ribs began immediately. We still had some diced tomatoes from last fall that we had canned. There was garlic from our garden, onions from market… As we rushed home, I started building flavour profiles in my head.
Turns out I didn’t have to rush. By the time we got home, we realized that, due to previously made plans, I didn’t have time for a slow braise. And into the freezer the ribs went. It was a sad, sad moment.
Yesterday, though… Yesterday I had plenty of time. While Krista was out enjoying her final cross-country ski of the year, I grabbed a few more ribs from George, cranked up the rock and roll, and started cooking.
And this is what I came up with:
Braised Chipotle/Anaheim Chili Beef Short Ribs
- 1 1/2 tsp ground cumin
- 2 tsp chili powder — a good chili powder
- 1/2 tsp chipotle powder (optional)
- 2 tsp ground coriander
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 8 meaty longish short ribs — a good 4 or 5 inches.
- 2 1/2 tbsp olive oil
- 8 cloves of minced garlic
- 1 1/2 cups chopped onion
- 2 1/2 cups chicken stock OR half chicken and half beef stock
- 1 1/2 cups canned tomatoes roughly chopped
- 1/3 cup fresh lime juice
- 3 tablespoons chopped chipotle chilies
- 3/4 cup mild green chili — such as Anaheim or poblano — roughly chopped.