Shakewell's Chef Jen Biesty 'Chops It Up' With The KCBS Radio Foodie Chap

Short ribs turn fall-off-the-bone tender when braised in a flavorful sauce reminiscent of mole (but with far fewer ingredients). After cooking, they sit in that delicious sauce for two extra hours to make them supremely succulent.

Short Ribs:

• 6 pounds bone-in beef short ribs, trimmed of excess fat
• 1 tablespoon kosher salt 
• 1 teaspoon freshly ground black pepper
• 4 tablespoons canola oil (divided)
• 2 carrots, chopped
• 1 yellow onion, chopped
• 1 bulb fennel, cored and chopped
• 8 cloves garlic, peeled
• ½ bunch thyme, leaves picked
• 2 tablespoons tomato paste
• 1 (750-ml) bottle Zinfandel
• 2 quarts veal, chicken, or beef stock
• 2 ancho chiles or 3 tablespoons ancho chile powder
• 1 tablespoon ground coffee
• ¼ cup chopped bittersweet chocolate or bittersweet chocolate chips

Olive Salad:

• 1 cup Castelvetrano olives, pitted and halved
• 2 teaspoon grated lemon zest
• 1 teaspoon grated orange zest
• 1 large clove garlic, finely chopped
• 1 teaspoon Lilliput or nonpareil capers
• ½ cup flat-leaf parsley leaves
• ¼ cup dill fronds
• ¼ cup mint leaves
• 1 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 red Fresno chile pepper, cut into thin rings (optional)
• Store-bought or homemade croutons (see Note)

Instructions:

• Season short ribs with salt pepper and refrigerate for 2 hours.
• Heat 2 tablespoons oil in a large frying pan over medium heat. Add short ribs and brown for 5 minutes on each side. Transfer to a plate.
• Heat the remaining 2 tablespoons oil in a large stockpot or large Dutch oven over medium heat. Add carrots, onion, fennel, garlic and thyme and sauté for 8 minutes, until vegetables are lightly browned. Add tomato paste, stir and cook for 5 minutes. Pour in wine and bring to a boil.
• Cook for 12 to 15 minutes, until wine has reduced by half.
• Stir in stock, chiles (or chile powder), coffee and chocolate. Place short ribs in the braising liquid and simmer, covered, for 2 to 2½ hours, until short ribs are tender. Turn off the heat, uncover and set aside for 2 hours so the ribs retain their juices.
• Remove short ribs to a plate. Strain braising liquid into a large saucepan, discarding solids. Bring to a boil and cook for 5 to 7 minutes, until liquid is reduced by a third.
• Olive salad: In a medium bowl, combine olive salad ingredients together right before serving.

Assembly:Divide short ribs among four plates, spoon sauce over top and top with olive salad.