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Chipotle-Braised Short Ribs

Recipe

Nutritional Info

Cook's Notes

Reviews (0)

Total recipe time: 2-1/4 to 3-1/4 hours Makes 4 to 6 servings

Ingredients

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

Instructions

Heat oil in large stockpot over medium heat until hot. Brown beef short ribs evenly. Remove from stockpot; season with salt and black pepper.
Add 1 cup onion to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally.
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.
Remove beef; keep warm. Skim fat from cooking liquid.
Spoon cooking liquid over beef. Sprinkle with chopped onion and cilantro, as desired. Garnish with lime wedges, if desired.

Nutritional Information Per Serving

Nutrition information per serving (1/4 of recipe): 519 calories; 27 g fat (1 g saturated fat; 12 g monounsaturated fat); 119 mg cholesterol; 697 mg sodium; 24 g carbohydrate; 5 g fiber; 44 g protein; 4.7 mg niacin; 0.6 mg vitamin B₆; 4.4 mcg vitamin B₁₂; 7.5 mg iron; 28.8 mcg selenium; 10.2 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B₆, vitamin B₁₂, iron, selenium and zinc.

Nutrition information per serving (1/6 of recipe): 346 calories; 18 g fat (7 g saturated fat; 8 g monounsaturated fat); 79 mg cholesterol; 465 mg sodium; 16 g carbohydrate; 3.3 g fiber; 29 g protein; 3.1 mg niacin; 0.4 mg vitamin B₆; 2.9 mcg vitamin B₁₂; 5 mg iron; 19.2 mcg selenium; 6.8 mg zinc.

This recipe is an excellent source of protein, vitamin B₆, vitamin B₁₂, iron, selenium and zinc; and a good source of fiber and niacin.

Cook's Notes

Serve over mashed potatoes or rice, if desired.