Chipotle-Braised Short Ribs

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Ingredients
Total Recipe Time:  2-1/4 to 3-1/4 hours
Makes 4 to 6 servings


3 pounds beef Short Ribs
1 tablespoon vegetable oil
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup diced white onions
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
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.


Cook's Tip:  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.

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 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.

Cook's Tip:  Serve over mashed potatoes or rice, if desired.

Nutritional Information
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.
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