4 tablespoons unsalted butter, melted
1/4 teaspoon ground paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
2 cups yellow cornmeal
2 teaspoons kosher salt
1 small red bell pepper, cored, seeded and finely chopped
2 1/2 pounds bone-in beef short ribs
1 to 2 tablespoons kosher salt
1 to 2 tablespoons freshly ground black pepper
2 tablespoons olive oil
3 bay leaves
3 cloves garlic, minced
2 carrots, cut into 1/4-inch dice
2 stalks celery, cut into 1/4-inch dice
1 large yellow onion, cut into 1/4-inch dice
1/3 cup tomatoes, crushed
1/3 cup balsamic vinegar
1/3 cup red wine
When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
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