Ingredients
3-1/2 lbs flanken-style beef short ribs (@8 7-1/2" long)
1-1/2 Tblsp kosher salt (divided use)
3 large yellow onions, quartered
8 garlic cloves, husks removed
3 Tblsp + 2 tsp canola, peanut or olive oil (divided use)
1-1/2 tsp ground pepper (divided use)
2 C beef broth (14.5 oz can)
3 dried ancho chiles, torn in half, stemmed & seeded
3 dried pasilla chiles, torn in half, stemmed & seeded
1 - 28 oz. can crushed tomatoes
1/4 C. semisweet chocolate chips
Preparation
Up to 1 day in adv, season short ribs w/2 tsp salt Place onions & garlic in 9x13 pan; drizzle 2 tsp oil over them & coat. Sprinkle 1 tps salt & 1/2 tsp pepper over them & broil @ 3" from flame/heating element for 8-10 min until garlic skins have blackened & onions have charred slightly.
Preheat over to 325. In saucepan, bring broth to boil. Turn off heat. Place 3 Tblsp oil in cast-iron skillet & heat over med-hi heat til oil shimmers. Add chiles & toast on all sides, turning w/tongs til soft, fragrant & slightly lighter in color, @ 30 seconds. Transfer chiles to hot broth. Cover & let stand til completely soft, @ 6 min.
Heat remianing oil on hi til begins to smoke. Add several short ribs, making certain not to crowd them. Sear, turning once surfaces are browned, @ 3 min, til richly browned on both sides. Remove & set aside. Repeat w/remaining ribs in batches.
When garlic is cooled, remove and discard skins. Transfer garlic & onions to food processor/blender. Add tomatoes & process to smooth puree @ 2 min. Reserve in bowl. Should have 4 C.
Add chiles & broth to processor/blender & puree til smooth, @ 2 min. @ 2 C. Add as much chile puree to vegetable puree as you wish to achieve degree of flavor & heat you perfer. (we always add all). Stir to incorporate thoroughly & season to taste w/remaining 1-1/2 tsp S&P. Add chocolate chips & stir.
Place ribs in roasting pan & pour “red” sauce over. Cover pan w/foil & bake for 2 hrs or til ribs are tender & falling from bone. Skim fat. Serve ribs with ladleful of sauce.
