CHIPOTLE-BRAISED SHORT RIBS

Chipotle-Braised Short Ribs --
 
  • Total Recipe Time: 2-1/4 to 3-1/4 hours
  • Makes 4 to 6 servings

INGREDIENTS

  1. 3 pounds beef Short Ribs
  2. 1 tablespoon vegetable oil
  3. 1/2 teaspoon black pepper
  4. 1/4 teaspoon ground black pepper
  5. 1 cup diced white onion
  6. 1 can (28 ounces) crushed tomatoes
  7. 5 medium poblano peppers, roasted, peeled, seeded, cut into 1/4-inch thick strips
  8. 1 to 2 chipotle peppers in adobo sauce, finely chopped
  9. Chopped white onion
  10. Chopped fresh cilantro
  11. Lime wedges (optional)

INSTRUCTIONS FOR CHIPOTLE-BRAISED SHORT RIBS

  1. Heat oil in large stockpot over medium heat until hot. Brown beef Short Ribs evenly. Remove from stockpot; season with salt and black pepper.
  2. Add 1 cup onion to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally.
  3. Add tomatoes, chipotle peppers and poblano peppers to stockpot. Return beef to pan; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2-1/2 hours or until beef is fork-tender.
  4. Remove beef; keep warm. Skim fat from cooking liquid.
  5. Spoon cooking liquid over beef. Sprinkle with chopped onion and cilantro, as desired. Garnish with lime wedges, if desired.
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