Beef Short Ribs in Ancho-Molasses Sauce
"The key to this recipe is to start the ribs in a pan; turning them in the melted tallow fat will crisp them up. Itâ??s like frying and smoking them at the same time. Let them get well-done before you add the hot braising liquid...."
INGREDIENTS
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4 Tbs. sea salt
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3 Tbs. pure powdered chile of your choice
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2 Tbs. dried granulated garlic
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2 Tbs. coarsely ground black pepper
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1 Tbs. ground thyme
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1 tsp. ground coriander
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1 tsp. ground cumin
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6 beef short ribs (square cut, around 3 lbs.)
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2 ancho chiles, stemmed and seeded
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12-oz. can root beer (sweetened with cane sugar)
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1 tablespoon vegetable oil
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1/2 onion, chopped
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3 cloves garlic, chopped
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1 cup molasses
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12 warm flour tortillas
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Sliced onions
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Cilantro leaves
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2 cups refried beans
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