Short Ribs in Ancho Chile Sauce
1 tablespoon cumin seed
4 dried Ancho chiles
1 dried Habanero
or scotch bonnet peppers , seeded and deveined (optional)
4-5 lbs short rib of beef
1 teaspoon freshly ground
4 cloves garlic , peeled
1 teaspoon Sea salt
2 tablespoons fresh lemon juice
1 (15.5 ounces) can whole tomatoes , undrained
Toast cumin seeds in a dry skillet until fragrant and allow to cool.
Grind cumin seeds in a mortar or spice mill.
Toast ancho chiles in a hot dry skillet until aromatic, about 30 seconds per side.
Soak anchos in warm water, submerged, for about 30 minutes, or until soft.
Remove anchos from liquid (discarding liquid), remove stems and seeds and discard; and cut anchos into small pieces.
Season ribs with cracked pepper and brown ribs on both sides in a skillet or under the broiler.
Place garlic, salt, lemon juice, tomatoes (with their juice), ancho chiles, habanero chile, and ground cumin seeds in a blender or food processor and process until smooth.
Place ribs in the crockpot and cover with sauce.
Cover and cook on low for 10-12 hours or on high for 5-6 hours or until ribs are tender.