Ingredients for Beef Ribs:5 - 6 beef short ribs (approx. 10-14 oz. each)
1 tsp. sea salt
1 tsp. oregano
1/2 tsp. cumin
1/4 tsp. pepper
1 Tbsp. Chipotle Olive Oil, plus 1 Tbsp. for browning
2 Tbsp. Chipotle Olive Oil
1 onion, diced
3 cloves garlic, minced
1 bay leaf
1/4 tsp. sea salt
1/4 tsp. pepper
2 Tbsp. chopped dried chipotle peppers (or can use 1 Tbsp. smoked paprika)
1 can (28 oz.) whole tomatoes
2 Tbsp. granulated sugar
2 Tbsp. Black Garlic Balsamic
2 Tbsp. tomato paste
Place ribs in dish; rub all over with oil, then coat with salt, oregano, cumin and pepper. Cover and refrigerate for 4 hours (or make-ahead and refrigerate for up to 24 hours). In large skillet, heat oil over medium-high heat; brown lamb, in batches. Remove and set aside.
In oven-proof Dutch oven, heat olive oil over medium-high heat; saute' diced onion for about 5 minutes or until softened. Add garlic, bay leaf, salt, pepper, and chipotles (or paprika) and cook through for 2 minutes.
Add tomatoes, breaking up with spoon. Stir in granulated sugar, balsamic vinegar, and tomato paste; bring to simmer. Add ribs and any juices; return to simmer. Cover and braise in 325°F (160°C) oven, basting occasionally, for 1-1/2 hours or until beef is tender.
Remove ribs to plate and keep warm. Skim fat from sauce. On stove top, bring sauce to boil; reduce heat and simmer for 10 minutes or until thickened and reduced to about 3 cups. Discard bay leaf.
Remove rib meat from bone. Serve, smothered in sauce, on extra thick cut bread or bun of choice. Top with pickled vegetables, fresh lettuce or thinly sliced carrot.
Chef's Note: Also try with lamb shanks.
