Charred Braised Short Ribs in Roasted Pepper Sauce

Method 6 steps

1. 01

   Season the ribs and brown them well in olive oil in a Dutch oven, working in batches, about 10 minutes total. Remove and pour off most of the fat.

2. 02

   Soften the onion and garlic for 5 minutes, add the wine and reduce by half, then add the stock and ribs, bone side up. Cover and braise at 325 F for 3 hours, until the meat is very tender but still clings to the bone.

3. 03

   While the ribs braise, roast the peppers directly over a gas flame or under the broiler until blackened all over. Steam in a covered bowl for 10 minutes, then peel and seed.

4. 04

   Blend the peppers with the crushed tomatoes, paprika, vinegar and 1/2 cup strained braising liquid. Simmer in a saucepan for 10 minutes until thick and season well.

5. 05

   Transfer the ribs to a foil-lined tray, brush with honey mixed with a little braising liquid and broil 4 inches from the heat for 4 to 6 minutes, until the tops char and crisp.

6. 06

   Spread a generous pool of pepper sauce on each plate and lean the ribs on top.

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