Beef Short Ribs With Red Chili Sauce

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Steps

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Cut 1 head of garlic crosswise in half.

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Place in large pot with ribs , 3 quarts water and quartered onion.

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Bring to boil over high heat.

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Reduce heat to medium and simmer uncovered until meat is cooked through , about 50 minutes.

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Strain , reserving 6 cups meat broth.

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Discard onion and garlic.

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Reserve ribs.

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Preheat oven to 400.

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Wrap remaining head of garlic tightly in foil and place directly on oven rack.

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Place tomatoes and sliced onion on rimmed baking sheet.

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Drizzle with 1 tablespoon oil.

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Sprinkle with salt and pepper.

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Roast garlic , tomatoes and onion until tender , for about 1 hour.

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Transfer tomatoes and onion to processor.

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Using fingers , squeeze garlic from papery skin into processor.

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Blend until smooth.

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Set tomato sauce aside place quajillo and ancho chilies in medium bowl.

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Add 4 cups reserved meat broth.

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Let stand for 30 minutes.

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Transfer mixture to processor and blend until smooth.

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Strain chili sauce into medium blend until smooth.

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Strain chili sauce into .

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Ingredients

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garlic, short rib of beef, water, white onion, tomatoes, vegetable oil, dried guajillo chilies, dried ancho chiles, ground cumin, dried oregano leaves, ground cloves, distilled white vinegar