never let me down. [chile-rubbed short ribs w. cilantro oil]

My brother, Andy, gave me Bobby Flay’s Mesa Grill cookbook for Christmas and I’ve already made a handful of recipes from the book. Needless to say, I’m obsessed. Everything has been incredible so far, including the meal that I made on NYE. This short rib recipe didn’t let me down either–it was deeeelicious! I decided to make some cilantro oil as well, to give the dish a pop of color.

chile-rubbed short ribs w. cilantro oil

Prep time: 45 mins

Cook time: 3 hours

Total time: 3 hours 45 mins

Ingredients

Short rib recipe:
3 tbsp. chile powder
Kosher salt
2 tsp. ground cinnamon
2 tsp. coarsely ground black pepper
3 lbs. bone-in short ribs
½ cup canola oil, plus extra as needed
4 cloves garlic, peeled
1 medium Spanish onion, coarsely chopped
2 medium carrots, peeled and coarsely chopped
2 stalks celery, coarsely chopped
1 cup dry red wine
4 cups low-sodium chicken stock
6 sprigs fresh thyme
Freshly ground black pepper
Cilantro oil recipe:
¾ cup canola oil
½ cup packed fresh cilantro leaves (stems included)
5 fresh spinach leaves
¼ tsp. salt

Instructions

Preheat the oven to 325 degrees.
For the short ribs: Mix together the chile powder, 2 tsp. salt, the cinnamon and the coarsely ground black pepper in a small bowl. Lay the ribs on a baking sheet and season one side with the spice mixture, rubbing the mixture in so that it adheres to the meat.
Heat the oil in a large ovenproof Dutch oven over high heat until it shimmers. Working in batches, place the ribs in a single layer, rub side down, in the oil and cook until a crust has formed and the ribs are golden brown. Turn the ribs over and cook until the second side is golden brown. Remove to a plate and repeat with the remaining ribs, adding more oil if needed.
Remove all but 2 tbsp. of the fat in the pan and add the garlic, onion, carrots, and celery and cook until golden brown and caramelized, 7 to 8 minutes. Add the wine and boil until nearly reduced, 3 to 4 minutes. Add the stock and bring to a simmer.
Return the ribs to the pan along with the thyme and bring to a simmer. Place the lid on the pan and place it in the oven. Cook until the meat is tender and falling off the bone, 2 to 2 ½ hours.
Carefully remove the ribs to a large plate and let cool slightly. When cool enough to handle, remove the meat from the bones and discard the bones. Shred the meat, if desired.
Strain the sauce into a medium saucepan and return it to the stove over high heat. Bring the sauce to a boil and continue cooking, stirring occasionally, until reduced to a sauce consistency, 10 to 15 minutes. Season with salt and freshly ground black pepper and discard the thyme sprigs. Return the ribs to the pan to reheat.
For the cilantro oil: Combine the oil, cilantro, spinach and salt in a blender and blend for 5 minutes. Strain through a fine mesh strainer (don't press on the solids or the oil will get cloudy) into a bowl.

Notes

Recipe adapted from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen.