Fall is finally arriving in all parts of the country. Except here in California, where it is always sunny and warm. When December and January arrive I am sure I will happily embrace the warm sun and temperatures, but now I am kind of missing the cool crisp temperatures that fall brings. So to celebrate the changing leaves, pumpkins,crisp apples and cool fall temperatures I am making a hearty and rich braised short ribs.
Beef Short Ribs with Cherry Chipotle Sauce
served with herbed goat cheese mashed potatoes
5-6 lbs beef short ribs
2 tsp. olive oil
1/2 cup flour
1 whole onion chopped
1 cup carrots chopped
1 tsp. salt
1 cup cherries in juice
3 chipotle peppers in adobe sauce
2 cup dry red wine
1 cup beef stock
1 sprig of thyme
1 sprig of rosemary
Preheat oven to 350
* I used a le crueset cast iron stock pot
Heat olive oil in stock pot. Lightly flour beef ribs and brown each side approximately 3-4 minutes. Continue until all ribs have been browned. Set ribs aside. Add chopped onions and carrots to stock pot and saute until soft. Add salt,cherries and juice,chipotles,red wine, beef stock, Rosemary and thyme. Simmer 5 minutes. Return ribs to pot making sure all ribs are submerged. Place on side if needed.
Place in oven with lid on. Bake at 350 degrees for 2 hours. Remove and let sit for 15 minutes.
Remove beef ribs from pan and carefully ladle liquid and solids into a food mill. Puree until smooth.
Place a layer of herbed goat cheese mashed potatoes on a plate, put beef ribs on top and spoon over sauce.