Chipotle-Braised Short Ribs
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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)
|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.
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.