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 salt
  5. 1 cup diced white onions
  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, poblano peppers and chipotle 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.
  • Test Kitchen Tips
  • To cook in a slow cooker, season beef with black pepper and salt. Add beef, onion, tomatoes, poblano peppers and chipotle peppers to 4-1/2 to 5-1/2 quart slow cooker and stir to combine. Cook on HIGH 4 to 6 hours or on LOW for 8 to 10 hours, or until beef is fork tender. (No stirring is necessary during cooking.) 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.
  • To roast poblano peppers, arrange seeded pepper halves, skin side up, on large sheet of aluminum foil. Place on broiler rack so surface of peppers is 3 to 4 inches from heat. Broil 12 to 15 minutes or until skin is blackened. Fold aluminum foil over peppers to enclose. Let stand 5 minutes. Remove and discard blackened skins from peppers.
Comments (0)
Usage Guidelines.