Short Ribs Wrapped in Fig Leaves with Mission Fig Black Mole

Name: Short Ribs Wrapped in Fig Leaves with Mission Fig Black Mole
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps About balsamic vinegar; 4 larges to fresh fig leaves, stems trimmed, rinsed; or use 4 (12- by 12-in.) pieces thawed frozen banana leaves; 118 milliliters About beef broth; 4 bone-in beef short ribs*, 3/4 to 1 lb. each; 237 milliliters Cabernet Sauvignon; 2 teaspoons cacao nibs; 237 milliliters mole sauce* (preferably Oaxacan-style mole negro); or use 1/4 cup mole paste mixed with 3/4 cup beef broth; 2 dried bay leaves; 4 servings MISSION FIG BLACK MOLE; 8 dried Mission figs, stems trimmed; 2 garlic cloves, smashed; 1 teaspoon kosher salt; 1 Tbsp About molasses; 1 large onion, coarsely chopped; 2 Tbsps salted roasted pumpkin seeds (pepitas); 4 rosemary sprigs (7 to 8 in. each); 4 servings Salt; 1 Tbsp SHOR RIBS; 1 large bunch fresh thyme sprigs; 4 servings TOPPINGS

Short Ribs Wrapped in Fig Leaves with Mission Fig Black Mole

Short Ribs Wrapped in Fig Leaves with Mission Fig Black Mole might be It is a good option if you're following a gluten free and dairy free diet.

Instructions

Cook ribs: Preheat oven to 42

Ingredients you will need

Ribs

Equipment you will use

Oven

Put ribs in a wide ovenproof 5- to 6-qt. pot with onion, garlic, thyme, rosemary, bay leaves, salt, and enough water (about 1 qt.) to almost cover meat. Cover pot and bake 1 hour. Turn ribs over, reduce oven to 300, then bake, covered, until fork-tender, about 3 more hours. Uncover and let meat stand in liquid until cool enough to handle, about 1 hour.

Ingredients you will need

Bay Leaves

Rosemary

Garlic

Onion

Thyme

Water

Meat

Ribs

Salt

Equipment you will use

Oven

Pot

Meanwhile, make mole: In a small saucepan, cook wine and 2 tbsp. vinegar over medium-high heat until reduced to 1/2 cup, 10 to 14 minutes. Stir in figs, mole sauce, 1 tbsp. molasses, and 1/2 cup broth. Bring to a boil, then simmer over low heat, stirring often, until figs are tender when pierced, 50 minutes. Set aside up to 1 hour, or chill until used.

Ingredients you will need

Molasses

Vinegar

Broth

Sauce

Figs

Wine

Equipment you will use

Sauce Pan

Cook fig leaves in a medium pot of boiling water until flexible, about 20 seconds.

Ingredients you will need

Water

Figs

Equipment you will use

Pot

Drain.

Transfer ribs to a board. Slide bones from meat and discard. Trim and discard fat.

Ingredients you will need

Meat

Ribs

Lay 4 fig leaves on a work surface, vein side up. Center a short rib on each leaf. Wrap leaves over ribs, starting from bottom and tucking in edges; if needed, add a second leaf to each to cover meat. Set packets folded side down in a greased shallow baking pan.

Ingredients you will need

Meat

Ribs

Wrap

Figs

Equipment you will use

Baking Pan

Preheat oven to 35

Equipment you will use

Oven

Bake packets until meat reaches 145 in center on an instant-read thermometer, 25 to 30 minutes. Loosen from pan with a spatula, cut open leaves down center of packets, and fold back edges.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Oven

Spatula

Frying Pan

Meanwhile, reheat mole to simmering, stirring; if needed, add more broth so mole is pourable. Adjust seasoning with more vinegar or molasses. To serve, set packets on plates. Spoon some mole over meat and arrange figs next to ribs. Scatter chips, cacao nibs, and pepitas on top and serve with remaining mole and more salt to taste.

Ingredients you will need

Cocoa Nibs

Seasoning

Molasses

Pumpkin Seeds

Vinegar

Broth

French Fries

Figs

Meat

Ribs

Salt

*Ask a butcher to cut ribs to size. Buy banana leaves at Latino markets (or use garden fig leaves). Find the mole negro at Latino markets or at oaxacanfoods.com (or use brown mole poblano sauce or paste, found at well-stocked grocery stores). Get cacao nibs on amazon.com

Ingredients you will need

Banana Leaves

Sauce

Cocoa Nibs

Ribs

Figs

Equipment

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon.

Bursting with big black cherry, juniper berry and black licorice flavors, easing into notes of cardamom, cinnamon, and gentle vanilla creme. There's an intriguing granite minerality to the wine along with a toasty, sweet oak profile in the finish. This is a wonderful stand-alone wine, but can be paired with a variety of dishes. It's forceful personality make it a good match for almost anything a Cabernet would be paired with, a favorite steak dish for instance, yet the wine's tannin structure is soft enough to pair with eggplant parmesan or your favorite chicken dish.