Chipotle-Braised Short Ribs

Chipotle-Braised Short Ribs

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 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.
  6. 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.
  7. 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.