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Braised Not-So-Short Short Ribs with Hominy Stew from A New Turn in the South Recipe

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Braised Not-So-Short Short Ribs with Hominy Stew from A New Turn in the South
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Ingredients

  • 4 (6 ounce) portions of short ribs, trimmed of connective tissue
  • 1 1/2 tablespoons kosher salt, plus additional per taste
  • 1 1/2 tablespoons black pepper
  • 1 tablespoon olive oil
  • 1 large sweet onion, peeled and coarsely cut into a large dice
  • 1 large carrot, peeled and cut into 1-inch dice
  • 1 celery stalk, leaves removed, cut into 1/2-inch dice
  • 1 dried ancho chile
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 1 cup dry red wine
  • 3 cups beef broth
  • 1 15.5- ounce can hominy – yellow or white
  • 2 tablespoons butter
  • 1 leek, cleaned and cut into 1/2-inch dice (use just the white and light green parts of the leek)
  • 2 garlic cloves, peeled and thinly sliced
  • 2 tablespoons, canned roasted green chiles
  • 1 28-ounce can diced tomatoes, with juice
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon chopped fresh flat-leaf parsley Directions:

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