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1
Cover the chiles with warm water and let soak for 20 minutes to soften.
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2
Drain and chop.
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3
Preheat the oven to 350F.
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4
Season the short ribs all over with salt and pepper.
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5
Heat 2 tablespoons of the vegetable oil in a large, heavy, ovenproof pot over high heat.
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6
Add the short ribs and brown on all sides, in batches if necessary, about 5 minutes.
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7
Transfer them with tongs to a platter.
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8
Discard the fat in the pan and add the remaining 2 tablespoons vegetable oil.
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9
Reduce the heat to medium.
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10
Add the onion, garlic, and chiles to the pot and saute until the onion softens, about 5 minutes.
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11
Add the tomatoes and vinegar and bring to a simmer.
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12
Return the short ribs to the pot, placing them on their sides; they should fit snugly.
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13
Add the stock and rosemary sprig and bring to a simmer.
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14
Cover the pot tightly and place in the middle of the oven.
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15
Cook until the meat is tender and starting to fall off the bone, about 3 hours, turning the meat over halfway through.
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16
With tongs, transfer the short ribs to a platter.
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17
Pour the sauce into a measuring cup and let settle for 5 minutes.
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18
Spoon the fat off the surface.
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19
Return the short ribs to the pot and pour the skimmed sauce over the short ribs.
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20
Add more stock if needed to thin to desired consistency.
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21
Reheat gently to serve.
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22
Enjoy with Cakebread Cellars Benchlands Select Cabernet Sauvignon or another red wine with intensity and tannic structure.
