Citrus Chili Braised Short Ribs with Carrots and Charred Corn Polenta

These short ribs are braised in a citrusy, chili based broth until they are falling off of the bone.

Course Main Course

Cuisine Mexican

Keyword beef, braise, braised, charred corn, chili, corn, polenta, short ribs

Prep Time 10

Cook Time 3 50

Servings

Calories 1481kcal

4 pounds English-style bone-in beef short ribs, cut between the bones (about 4 ribs)
Kosher salt, as needed
Freshly ground black pepper, as needed
2 tablespoons all-purpose flour
2 tablespoons extra-virgin olive oil
2 medium yellow onions, chopped
4 stalks celery, chopped
2 tablespoons tomato paste
1 tablespoon ground coriander
2 teaspoons ground cumin
1 pound young whole carrots, peeled
6 dried chiles de arbol
2 dried guajillo chiles
1 lime, halved
thick cut strips of orange zest from 1 orange
4 sprigs oregano
1 cup orange juice
3 cups chicken stock

Season the short ribs all over with salt and pepper then dust with flour. Heat a 7-quart Dutch oven over medium-high heat, add the olive oil and heat through. Working in batches, sear the ribs on all sides, about 5 minutes total. Remove to a plate and repeat with the remaining ribs.
Heat oven to 325ºF (170ºC).
Return the pot to medium heat and add the onion and celery and sauté until tender, about 6 minutes. Stir in the tomato paste followed by the coriander and cumin.
Add the short ribs back to the pot along with the carrots, chilies, lime, orange zest and oregano. Pour the orange juice and stock into the pot and bring to a boil then cover and move the pot to the oven.
Cook, turning the ribs occasionally, until the meat is fork tender, about 3 to 3½ hours.
Transfer the short ribs and carrots to a large baking dish and cover with foil to keep warm. Strain the cooking liquid through a fine-mesh strainer into a medium bowl then return the liquid to the pot.
Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until thickened and reduced by half, about 20 minutes. Season with salt and pepper. Add the ribs and carrots and turn to coat.

In a large saucepan bring the chicken stock, 3 cups of water and salt to a boil over medium-high heat. Slowly whisk in the polenta then turn the heat down to low and continue to cook, stirring constantly until the polenta is smooth and thick, about 20 minutes. Stir in the cheese until melted.
Over a gas stove with the heat on medium, add the ears of corn to the grate directly above the burner. Turn the corn occasionally until charred all over. Remove to a cutting board and cut the kernels off the cob. Stir into the polenta mixture.

Divide the polenta among pasta bowls and top with braised ribs, braising liquid and carrots. Serve immediately.