Mole-braised beef short ribs

Instructions

• PREHEAT oven to 350F. Stir flour with cocoa powder and 1/2 tsp salt in a large bowl. Coat ribs lightly, a few at a time, with flour mixture. Transfer ribs to a large plate. Discard any leftover flour.

• HEAT a large, wide oven-safe pot over medium-high. Add oil, then half of ribs. Cook, turning meat, until brown on all sides, about 4 min. If ribs start to burn, reduce heat to medium. Transfer browned ribs to a large plate. Repeat with remaining ribs. Pour off all but 1 tbsp fat from pan or add oil, if needed.

• ADD onion. Reduce heat to medium. Stir often, adding a splash of water if needed, 5 min. Stir in garlic, wine, water, tomato paste, cherries, chipotle, oregano, paprika, cumin and remain- ing 1 tsp salt. Stir, scraping up bits from pan bottom, until combined. Boil, then return ribs along with any juices to pan. Add cinnamon stick. Make sure ribs are submerged in sauce. Cover pan tightly.

• BRAISE, covered, in centre of oven, until meat is fork-tender, 3 to 3 1/2 hours. Remove ribs from sauce and set aside. Skim off fat from sauce. Transfer sauce to a blender and purée until smooth, in batches if necessary. Return to pot. Boil, stirring often, then reduce heat to medium-low. Simmer until slightly reduced, 15 to 20 min. Return ribs to pot to warm through. Cover to keep warm until ready to serve.

• BOIL milk in a large saucepan. Reserve 1/2 cup milk. Whisk cornmeal and 1/4 tsp salt into milk and cook until thickened but still loose, about 1 min. Remove from heat and let stand 2 min to completely absorb liquid. Whisk in reserved milk. Scoop polenta onto serving platter. Top with ribs and sauce, then sprinkle with toasted sesame seeds and cilantro.