Chile and Orange Braised Flanken Style Beef Short Ribs

Directions

1. 1
   In a large skillet using NO oil, roast chiles over medium heat until slightly puffed and slightly darkened, about 1 minute on each side. (The chiles I used were large enough that only 4 fit in my skillet, so you may have to do this twice.)
2. 2
   Remove the chiles from skillet and let cool.Pull stem off chiles and halve lengthwise. Scrape out and discard seeds.If youre comfortable pouring boiling water into your blender or food processor, then place cleaned chiles into it. (You can use a bowl instead if you're not.)
3. 3
   Add boiling water to cover and let stand for 20 minutes.
4. 4
   Drain water, reserving one cup of liquid, and leave chiles in blender or food processor. (Or place them into your blender/food processor if your soaking them in a bowl.)
5. 5
   Combine chiles, garlic, Clementine orange zest and juice, oil, salt, coriander, cumin and 1 cup soaking water in a blender or food processor. Pure until marinade is smooth.
6. 6
   Place flanken style beef short ribs, onion and marinade in a large oven safe heavy pot, like the 7 1/4 quart Le Creuset French oven I used. Cover with lid and chill ribs in the refrigerator overnight.Preheat oven to 35
7. 7
   Add broth to the heavy pot, then bring everything to a boil on your stove top. Cover pot and transfer to oven. Braise ribs for 1 1/2 hour.
8. 8
   Add cauliflower, baby carrots, and tomato paste to the post. Make sure to keep meat and vegetables covered in the liquid.Cover with lid and return to oven. Continue braising until meat is fork-tender and separates easily from the bone and vegetables are soft, 1 to 1/2 hours longer.Turn oven off or keep it at the warm setting.
9. 9
   Place colander on a cookie sheet. Using a slotted spoon, transfer short ribs and vegetables to the colander to drain excess grease.When meat is cool enough to the touch, remove any small pieces of bone that have come loose from the flanken style ribs.
10. 10
    Place meat and vegetables into an oven safe casserole dish, cover with foil, and return to oven to keep warm.
11. 11
    Place your large cooking pot on the stove over high heat. Bring liquid to a boil then reduce heat and simmer. Use a spoon to skim fat from surface.Simmer for about 10 minutes until sauce starts to thickened like gravy. Stir olives and parsley into sauce and keep warm over low heat.To serve, place short ribs and vegetables on plate and and spoon sauce over. Enjoy!