Red wine braised short ribs is one of our favorite dishes. This time however, we decided to experiment. We took it a little farther and added some Hatch Green Chile into the mix and WOW! It adds a nice hint of spice and extra flavor in your mouth. It's not too spicy - it's just right. Trust us!
Paired with some garlic mashed potatoes and fresh green beans! A perfect comfort meal the whole family will enjoy.
Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoon drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add green chili and tomato paste; cook, stirring constantly, until well combined, 2-3 minutes.
Stir in wine and then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, 2½-3 hours. Serve with mashed potatoes and a drizzle of extra sauce from the dutch oven.
