Tag Archives: short ribs

Short Rib-Turkey Chili

Short Rib-Turkey Chili platedIn the beginning of June, I received an email from Miner Family Winery about a chili cook-off. Since I was about one year into my blog and creating recipes each month, I thought I would challenge myself and give the competition a try.  I had never entered a competition like this before.  The only requirements were that the recipe had to be submitted by a specific date and the recipe had to use one of Miner’s wines.  I love chili and I love spice, but I did not have an old standby chili recipe and I had never made chili with wine before.

So after some thought into what would make for a good chili made with wine, I decided on short ribs and ground turkey.  Yes, this recipe definitely falls into the “naughty” category, as short ribs and healthy don’t kind of mix… but short ribs do make for a very tasty chili.  I used Miner’s Odyssey wine in this chili; it’s a Rhone style red wine.  It worked really well with the short ribs.  Well enough to win third place in the cook-off! The prize was a magnum of Miner’s Rosato wine.

Short Rib-Turkey Chili Dried Entero Chili PeppersThis “award-winning” chili is made with a variety of chilies:  jalapeños, California chili powder, cayenne chili powder, paprika.  The jalapeños and cayenne provide a really good amount of heat.  Dried California entero peppers are also added, rounding out the chilies and the dish. These peppers do not provide much heat, but they add a lot of body to the chili.  Whole pods are cooked in the chili and then halfway through the cooking stage, the peppers (minus the stems) are puréed with some cooking liquid and then added back to the chili pot and mixed through. I use 2 big peppers or 3 small peppers for this recipe.  If you cannot get the dried California entero pepper pods, you may substitute them with Guaijillo chilies,  which are a bit spicier so you may need to watch the heat. You can also buy California entero chilies online.

Short Rib-Turkey Chili with Dried California Entero PeppersEnglish-cut short ribs are used for this recipe.  The meat is diced into 1/8 pieces prior to cooking to  This helps the short rib meat blend with the ground turkey so that each bit has both types of meat. To prepare the short ribs, trim the fat and slice the meat off the bones.  Then dice the short rib meat into about 1/8″ pieces.  Reserve the bones, as they will be added to the pot to flavor the chili.

Short Rib-Turkey Chili with Dried California Entero PeppersTaking the up front in browning and belying if the short ribs, turkey and peppers and onions will help keep the chili consistent and balanced with turkey and short ribs in each bite.  Add the short rib pieces to the heavy pot and sauté for 2 minutes over medium heat, until meat is brown.  Add the green bell pepper, jalapeños, and onions to the pot and sauté for 3 minutes.  Add the spices and mix through thoroughly and sauté for 2 more minutes. Then, add the ground turkey and mix through thoroughly breaking up the turkey so that they turkey combines with the rib pieces and the onion and peppers.  Sauté for another 5-7 minutes until the turkey is browned.  Then add the wine, coffee and tomato sauce and mix through add the dried California entero peppers and add the short torn bones and submerge I to the liquid.  Cover pot and simmer, mixing though occasionally.

Short Rib-Turkey Chili with Dried California Entero PeppersAfter about an hour and a half, discard the short rib bones, and take the California entero peppers out of the pot, discard the stems (note, the stems may have separated form cooking so you may have to dig for them in the pot), and place the peppers with about a cup to a cup and a half of cooking liquid to a blender and purée.  Add the purée back into the pot and mix through. Then add the masa harina (a finely ground corn flour used in authentic Mexican dishes), mixed with warm water, and the cocoa powder to the pot and mix through, cover and simmer for another hour and a quarter to an hour and a half.  To serve, garnish with sour cream, which balances the richness of the short ribs really well and tempers the heat.Short Rib-Turkey Chili with Dried California Entero PeppersShort Rib-Turkey Chili with Dried California Entero Chilies


2 lbs English cut short ribs

2 lbs ground turkey – dark meat

1.5 tablespoons cumin

1.5 tablespoons dried California chili powder

1/2 tablespoon cayenne pepper

1 teaspoon kosher salt

1 tablespoon paprika

2 large jalapeños (or 3-4 small), stem removed and diced with seeds

1 onion, diced

1 green bell pepper, diced

1 ¾ cups Rhone style wine

2 8 oz cans tomato sauce

1/2 cup brewed coffee

2 dried California entero chilies (or 3 small ones)

1 cup water with 3 tablespoons masa harina

2 teaspoons cocoa powder

1 15oz can of pinto beans, less sodium

Trim top layer of fat off of short ribs and slice the meat of the bones and dice the meat into very small pieces – about 1/8” in size. Reserve bones, to add when cooking the chili. Combine cumin, chili powder, cayenne pepper, salt, paprika in a bowl and set aside. Add short rib meat to a Dutch oven on medium-high heat and sauté 2 minutes, until meat is browned. Add the diced onion, green bell pepper and jalapeno peppers to the pot, mix through and sauté for 3 minutes. Add the spice mixture and mix through and sauté 2 more minutes. Add ground turkey and mix though thoroughly so that the turkey and short rib combine with the onions and peppers in small pieces. Mixing thoroughly for about 5-7 minutes until al the turkey is browned. Then, add the wine, coffee and tomato sauce, and mix through. Add the California entero peppers and the bones from the ribs and submerge the peppers and bones into the liquid. Cover and cook on a simmer for 1.25-1.5 hours.

Take out the California entero chilies from the pot, discard the stems and place the peppers with about 1 -1 ½ cups of cooking liquid into a blender and puree. Add pureed mixture back to pot and mix through. Add 3 tablespoons of masa harina to one cup of warm water mix until combined and smooth, then add to the pot along with 2 teaspoons of cocoa powder and the beans, and mix everything through. Cover and simmer for another 75-90 minutes.  Serve with sour cream on the side.

Makes about 10 cups, serving 6-10

Wine Braised Short Ribs: For 15% Naughty Living!

short ribs 3

It’s winter, its cold, and you have perhaps you‘ve been focused on your New Year’s resolutions and have been dieting and exercising non-stop. If that’s the case, it may just be time for a to make something naughty!  And what better way than with wine braised short ribs.  There is something very decadent about short ribs and when paired with a great big red wine, this meal could set the perfect romantic stage for celebrating Valentine’s Day.  To help lighten this meal up, serve it with cauliflower mash with chives… the cauliflower adds a nice lightness to the bite.

When I asked the butcher for the right amount of meat for a dinner for 2, he went heavy handed, saying that if you are going to the trouble of cooking the ribs, you should definitely have leftovers.  So he armed with a little less than 3 pounds of short ribs (with bone).  It’s more than enough for two.  In fact, this recipe works well for 4 pounds or 4 people, as long as the wine covers the meat in the pot.

ribs in pot

This recipe is pretty easy to make but you do need some time to cook the ribs so they are falling of the bone ­– and that they will do.  Try to trim as much fat off the rib as possible, without taking the meat off the bone before cooking.

To make this dish, I use a heavy Dutch oven. First salt and pepper the ribs the dip them in the Einkorn flour for a thin coating, then brown them in the pot on top of the stove, for a few minutes on both sides.  This helps add a nice consistency to the sauce. Once the ribs are browned then sauté the mirepoix (onion, carrots and celery) until they are soft. Then add the ribs back to the pot, with all the other ingredients.  Cover and place in a pre-heated oven at 350° about 2.5 hours.

When the ribs are done, remove the ribs and place them in another pot or a serving dish, if you are not plating the ribs, and strain the sauce over the ribs, and discard the solids.

ribs in strained pot

Wine Braised Short Ribs

About 2.5 lbs of short ribs

1/8 cup Einkorn flour

4 stalks celery diced

1 large onion diced

4 carrots diced

3 smashed garlic cloves

A bunch of thyme sprigs about an inch in thickness in depth

3 tablespoons tomato paste

2 bay leaves

1 teaspoon Kosher salt plus salt and pepper to season the ribs

1 bottle red wine, such as Cabernet Sauvignon

To make this dish, you first salt and pepper the ribs and dip them in the Einkorn flour for a thin coating, then brown them in the pot for a few minutes on both sides.  Remove the ribs from the pot and add the mirepoix (onion, carrots and celery) and the garlic and sauté until the onions sweat and are a bit translucent.  Add the ribs back to the pot, then add the wine, thyme, bay leaves, salt and tomato paste.  Cover and place in 350° oven for 2.5 hours. When the ribs are done, they will be falling off the bone.  Move the ribs to a new pot or serving dish and strain the sauce on top.  Discard the solids.  Serve with cauliflower mash with chives.

Serves 2 with some leftover.

ribs finished