Short Ribs-Texas Red Braised

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   ["Up to 1 day in adv, season short ribs w/2 tsp salt", "Place onions & garlic in 9x13 pan; drizzle 2 tsp oil over them & coat. Sprinkle 1 tps salt & 1/2 tsp pepper over them & broil @ 3"" from flame/heating element for 8-10 min until garlic skins have blackened & onions have charred slightly.", "", "Preheat over to 325. In saucepan, bring broth to boil. Turn off heat. Place 3 Tblsp oil in cast-iron skillet & heat over med-hi heat til oil shimmers. Add chiles & toast on all sides, turning w/tongs til soft, fragrant & slightly lighter in color, @ 30 seconds. Transfer chiles to hot broth. Cover & let stand til completely soft, @ 6 min.", "", "Heat remianing oil on hi til begins to smoke. Add several short ribs, making certain not to crowd them. Sear, turning once surfaces are browned, @ 3 min, til richly browned on both sides. Remove & set aside. Repeat w/remaining ribs in batches.", "", "When garlic is cooled, remove and discard skins. Transfer garlic & onions to food processor/blender. Add tomatoes & process to smooth puree @ 2 min. Reserve in bowl. Should have 4 C.", "", "Add chiles & broth to processor/blender & puree til smooth, @ 2 min. @ 2 C. Add as much chile puree to vegetable puree as you wish to achieve degree of flavor & heat you perfer. (we always add all). Stir to incorporate thoroughly & season to taste w/remaining 1-1/2 tsp S&P. Add chocolate chips & stir.", "", "Place ribs in roasting pan & pour ""red"" sauce over. Cover pan w/foil & bake for 2 hrs or til ribs are tender & falling from bone. Skim fat. Serve ribs with ladleful of sauce."]

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