Impress your family with the bold flavors of chipotle and poblano peppers with tender and juicy Country-Style beef ribs.
Heat oil in stockpot over medium heat until hot. Brown half of beef ribs; remove from stockpot. Repeat with remaining beef. Season with salt.
Add onion to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally. Stir in tomatoes, poblano and chipotle peppers, as desired. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender.
Remove beef; keep warm. Skim fat from cooking liquid. Spoon cooking liquid over beef. Garnish with chopped onion, cilantro and lime wedges, if desired.
Recipe can be prepared in a 6-quart electric pressure cooker. Brown beef ribs if desired. Place ribs, onion, poblano peppers and chipotle peppers in pressure cooker. Top with tomatoes. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 60 minutes on pressure cooker timer. Use quick release feature to release pressure; carefully remove lid. Continue as directed in Step 3. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer's instructions.)
0 % *
0 % DV **
0 % DV
0 % DV
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3-oz serving: 259 Calories; 12g Total Fat; 4g Saturated Fat; 1g Monounsaturated Fat; 72mg Cholesterol; 440mg Sodium; 17g Total carbohydrate; 25g Protein; 5mg Iron; 5.3mg Niacin; 0.7mg Vitamin B6; 88.3mg Choline; 2.5mcg Vitamin B12; 8.1mg Zinc; 24.8mcg Selenium; 4.9g Fiber.