Tuesday, December 16, 2008


serves 6 to 8

6 pounds bone-in short rib
1 tablespoon olive or canola oil
1 large carrot
1 large onion
3 celery stalks
1 head garlic, split
3 ancho chilis, seeded
1 tablespoon chili powder
Salt and pepper to taste
3 cans beef stock
8 dashes Worcestershire sauce
2 cups red wine
1 tablespoon brown sugar

18 each, 2 oz tenderloin tips
18 each, slices of thinly cut smoked bacon
1 tablespoon blended oil
Salt and pepper to taste

1/2 cup queso fresco or cheddar cheese
1/2 cup sour cream
1 bunch scallion (green and white separated)
1/2 cup cilantro

TO MAKE CHILI: Season short rib with salt, pepper and chili powder. In a braising pan heat oil, sear all sides of the short ribs, and remove. Add onion, carrots and celery to pan and roast till caramelized. Add garlic and chilies and cook an additional 5 minutes. Sprinkle all roasted vegetables with brown sugar and deglaze with red wine and beef stock. Add Worcestershire and place seared meat in the pan and cover.

Cook in 300-degree oven for 2 1/2 hours. Remove from oven--meat should be falling off the bone. With a ladle, remove any fat from the pan and ribs. Place ribs on a plate, and begin shredding into pieces once they're cool enough to handle. Strain remaining sauce from roasting pan and reduce by half in a skillet over medium-high flame. Once reduced, fold meat into sauce and season to taste.

TO MAKE BACON-WRAPPED TENDERLOIN: Wrap each tenderloin tip with a piece of bacon. Season with salt and pepper, and, in a sauté pan, cook the meat to desired wellness and until bacon is crisp.

TO ASSEMBLE: Place chili in a bowl and top with 3 tenderloin slices. Garnish each bowl with cheese, cilantro, a dollop of sour cream, and scallions.

courtesy of: Todd English, Epicurious.com, January 4, 2008

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