Chipotle-Braised Short Ribs
Courtesy of The Beef Checkoff 4 Servings • 15 Min. Prep Time • 90 Min. Cook Time| Ingredients |
|---|
| 3 lb. beef short ribs |
| 1 Tbsp. vegetable oil |
| 1/2 tsp. salt |
| 1/4 tsp. ground black pepper |
| 1 c. diced white onion |
| 1 can (28 oz.) crushed tomatoes |
| 5 medium poblano peppers, roasted, peeled, seeded, cut into 1/4-in. thick strips |
| 1-2 chipotle peppers in adobo sauce, finely chopped |
| chopped white onion |
| chopped fresh cilantro |
| lime wedges (optional) |
Directions:
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 c. onion to stockpot; cook 3-5 min. 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 hrs. 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.
* Cook's Tip: 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-in. from heat. Broil 12-15 min. or until skin is blackened. Fold aluminum foil over peppers to enclose. Let stand 5 min. Remove and discard blackened skins from peppers.
* Cook's Tip: Serve over mashed potatoes or rice, if desired.
* Recipe Courtesy of The Beef Checkoff
Nutrition:
Calories: 519; Total Fat: 27g; Saturated Fat: 1g; Cholesterol: 119mg; Total Carbs: 24g; Fiber: 5g; Protein: 44g; Sodium: 697mg;