KANSAS CITY, Mo. -- Every year, KC Hopps holds a fundraiser to support local charities. Corporate executive chef, Ryan Sneed visited FOX 4 to chat about the partnership and its tie to FOX 4. He also shared one of his favorite recipes.
Click here for more about the fundraiser.
Chipotle Braised Beef Short Ribs
2.5 lbs beef short ribs
2 tsp kosher salt
1 tsp black pepper
2 fl oz oil
1/2 lb yellow onion, peeled and diced 1"
1/4 lb carrots, peeled and diced 1"
1/4 lb celery, diced 1"
2 cloves fresh garlic, smashed
1/4 cup red wine
1/4 cup red wine vinegar
1 qt beef stock
1 chipotle pepper in adobo sauce (canned), puréed
1 tsp cayenne pepper
1 tsp Worcestershire sauce
1 T your favorite "rib rub"
2 tsp chili powder
1/4 cup your favorite BBQ sauce
Coat the beef short ribs with salt and pepper and sear them on all sides in the oil in a very hot pan. Remove and set aside. In the same pan, add the onions, carrots and celery and sauté for 5 minutes. Add the smashed garlic cloves and sauté for another 3-5 minutes until the vegetables have brown on all sides.
While the vegetables are browning, combine the remaining ingredients (except the red wine) and blend together until smooth
When the vegetables are done, deglaze the pan with the red wine and allow it to reduce
By half, be sure to scrape all brown bits that have stuck to the pan up into the sauce.
Add the short ribs back into the pan. Cover and cook at 350 F for 2-1/2 hours until tender. Serve over mashed potatoes. Strain the cooking liquids and use as a sauce