Spicy Ancho Chile and Cilantro Short Ribs with Fluffy Eggs

Instructions

Season all sides of the short ribs with salt and pepper. Spread the adobe all over the shortribs. You can do this using a small spatula or your bare hands. In a large dutch oven over high heat drizzle with enough olive oil to coat the bottom of the pan. Once it gets hot, add in the short ribs and sear on all sizes until golden brown in color. Using your blender or food processor, add half the chicken stock, peppercorns, cloves, cumin, cilantro leaves, jalapeno, and brown sugar. Pulse the blender for about forty five seconds to one minute. Adjust for salt. Add the red wine to the shortribs and bring to a simmer and reduce slightly before adding in the marinade. Once the mixture has reduced a bit add in half of the marinade. Cover the short ribs with a lid and place in the oven at 250 degrees for 3-3 ½ hours. Once the shorts are finished and resting make the eggs. In a large bowl whisk together the eggs and slowly stream in the whipping cream until a homogenous mixture forms. Sprinkle in salt and pepper. Heat your large nonstick skillet over medium heat. Add the garlic butter (½ stick softened butter with ½ tablespoon minced garlic) and melt. Once melted, add in the eggs and continue whisking while it begins to cook. You can lower the heat to slow cook the eggs. The eggs will be nice and creamy. Plate the eggs in a wide shallow bowl and top with sliced or shredded short ribs and some of the ancho chile sauce. Garnish with fresh jalapenos, green onions, and cilantro!