When it is COLD outside

Warmth is underrated I think. One would think that after living in the cold weather of the US for over 20 years I would have gotten used to the cold...no, not really.
Snow and ice are undoubtedly beautiful. I personally like to enjoy the cold in front of the fireplace, holding a warm cup of tea.
I also like to warm the house up with food. There is something very comforting about roasting and braising, circling ourselves with the rising fragrance of spice and radiating heat that put its arms around you from the cooking vessel.

Short ribs are a special cut of meat. Combining it with chili is like an emulsion of a long lost friend. I am crazy about chili, but for the short ribs it has to be the dried ancho chili.
It is sweet and smoky. I add a local honey to the dish to tame the ancho down. It is a comfort full of hugs.

This is what you will need to do:
Soak 4 dried ancho chilies in luke warm water until softened
Discard the seeds and stems
Grind the chili with 6 cloves of garlic, 1 head of yellow onion and 2 adobo chili

In a dutch oven, sprinkle 10 short ribs with salt and pepper and sear both sides on high heat Add the chili mixture
Add 6 cups of water
Add 1/4 cup of honey

Simmer on medium heat for at least 1 hour  

Serve with roasted butternut squash and a Grenache.

Cheers!
Teera