Chipotle-Braised Short Ribs

Total Recipe Time: 2-1/4 to 3-1/4 hours

Makes 4 to 6 Servings


Cooking Process

  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, 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 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.

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.

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.

Recipe courtesy The Beef Checkoff