Short Ribs Wrapped in Fig Leaves with Mission Fig Black Mole
You can never have too many main course recipes, so give Short Ribs Wrapped in Fig Leaves with Mission Fig Black Mole a try. This gluten free and dairy free recipe serves 4. One serving contains 1043 calories, 16g of protein, and 33g of fat. Head to the store and pick up short, use 4 pieces banana leaves, rosemary sprigs, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 6 hours.
Instructions
Cook ribs: Preheat oven to 42
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.
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.
Cook fig leaves in a medium pot of boiling water until flexible, about 20 seconds.
Transfer ribs to a board. Slide bones from meat and discard. Trim and discard fat.
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.
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.
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.
*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
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Beef Short Ribs can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. 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. The Matanzas Creek Alexander Valley Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.
Matanzas Creek Alexander Valley Merlot
A medium purple color. Flavors of satsuma plum, dark chocolate covered raspberries, and allspice aromas primarily. On the palate, this is a classic Merlot with good concentration. It is savory and medium bodied with velvety tannins. Homemade cherry pie tart and sandal wood aromas are perceived easily when tasting.