Chili Chocolate Short Ribs with Cheddar Polenta

By Donnell Collin’s of Leunig's Bistro

Chili Rub:
2, 8-10 oz. beef or veal short ribs
2 Dried ancho chilies
1 tablespoon brown sugar
1 1/2 tablespoons cocoa powder
1 tablespoon chopped fresh thyme   

Toast chilies 8-10 minutes.  Buzz in food processor until powder.  Place in bowl and add remaining ingredients and mix well. Coat the short ribs very well and let sit overnight.

Mirepoix:
1 cup Spanish onion chopped
¼ cup chopped garlic
2 ribs of celery, chopped
1 large carrot, chopped

Preheat oven to 375. Place two tablespoons of oil In an oven-proof pot.  Sear the short ribs on all sides, about 6-8 minutes.  Remove short ribs and set aside.  To the same pot, add all the above chopped vegetables [mirepoix] and sauté about 4 minutes.

2 1/2 cups red wine
2 tablespoons butter
2 cups chicken, beef, or veal stock

Add wine, butter, and stock to the pot. Bring to a simmer, scraping all the browned goodness off the bottom of the pot [deglazing].  Return the short ribs and bring to a boil.  Cover and transfer to the oven. Braise until meat is very tender and almost falling off the bone, about 1 1/2 hours.

Using a slotted spoon, transfer the ribs to a plate and cover to keep warm.  Skim the fat from the top of the braising liquid.  Simmer the liquid ‘till it thickens slightly, about 20 minutes. If needed, thicken with 1 tablespoon butter and 1 tablespoon flour, mixed in well with a whisk. Let simmer until thickened.

Cover ribs with sauce and serve with Cheddar Polenta:

Creamy Cheddar Polenta

Ingredients:
2 ½ cups chicken stock
¼ cup heavy cream
2 tablespoons butter,
¾ cup polenta
½ cup grated sharp cheddar

Bring stock, heavy cream and butter to a boil. Gradually add the polenta, whisking constantly.  Bring to a boil; then reduce heat to a simmer. Cover, but continue to stir frequently, and simmer until the polenta is tender, about 8 minutes. Remove from heat, stir in cheddar, and season with salt and pepper.