Short Ribs with Green Rice and a Mole Rojo Sauce By The Basement in Edinburgh 

The Basement at the top of Broughton Street in Edinburgh serves authentic rustic Mexican food and imaginative home spun cocktails.

The concept is a simple one – serve freshly prepared restaurant food with a Mexican influence in a lively bar atmosphere. Our principles of bringing customers the best produce sourced from local butchers, fishmongers and grocers.

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Our drinks list has been handpicked to ensure we offer a wide variety of beers, wines and spirits for you to enjoy. Here is a great recipe we love at The Basement.

For more information visit http://www.basement-bar-edinburgh.co.uk or follow us on Facebook.

Ingredients: Serves 12-15
Short Ribs:
5kg short ribs, individually portioned
200ml veg stock
3 tbsp crushed chilli
2 tbsp tomato paste
1 tbsp cumin
1 tbsp coriander

Mole Rojo Sauce:
2 onions, chopped
6 chillis, chopped
200ml chicken stock
1 tin chopped tomatoes 
2 tbsp tomato paste
3 tbsp paprika
1 tbsp garlic, finely chopped
Salt and pepper to season

Green Rice:
4 ltr tub of rice
1 pkt coriander
Bag of spinach 
2 green chillies
1 white onion, diced
250ml vegetable stock
1 tbsp garlic
Water, enough to cover

Method
1 Mix together all the ingredients for the ribs apart from the meat. Then lay out the ribs in a large tray and pour over the mixture.
2 Cook in an oven at 130ºC overnight for approximately
12 hours or until the meat
begins to drop of the bone. Remove from the oven and
keep warm. 
3 Next make the mole rojo sauce. On a medium heat cook off the onion, chilli and garlic. Then
add in the paprika, tomato
paste, chicken stock and chopped tomatoes and bring
to the boil.
4 Simmer for a further 20-30 minutes then remove from the heat. In a food processor blitz
the mixture until smooth.
Season to taste and then leave
to cool.
5 Next prepare the green rice.
Fry the onion on a medium heat until soft. The add the rice to the pan and fry for 5 minutes. Meanwhile blitz all the other ingredients in a food processor and add into the pan with the
rice. Cover with water and
cook for 30-45 minutes, keep stirring. Top up with water if needed.
6 To serve arrange the ribs and cooked green rice on plates and serve with the heated mole rojo sauce. 

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