Monday, October 17, 2011

Chipotle and Green Chili Short Ribs

Good Morning!  Hope everyone had a great weekend, I know we did!  My big bro came down from Chicago to visit and like any good foodie family we made an amazing meal Saturday night!  Everyone in my family loves to cook, so when we get together you can ensure there will be a delicious meal and plenty of cocktails!  Followed by lots of patting on backs for another well executed meal.  It's a little bit ridiculous, but I love it!  :)
This past weekend's meal came from my brother's quest to find a more "refined" version of a chili.  He wanted the spice and heat you get with chili, but not all the soupiness of it, if soupiness is a word!  :)  Thats where Bon Appetit and came in...  A spicy short rib dish! I have always braised my short ribs in the more traditional red wine sauce, but these were phenomenal!  The above picture is from, because in the midst of all the beers and conversation I completely spaced on taking a picture.  We served ours on top of some cheddar mash potatoes! Yum!

  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 8 3-inch-long meaty beef short ribs
  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 6 large garlic cloves, minced
  • 1 14-ounce can low-salt chicken broth
  • 1 cup drained canned diced tomatoes
  • 1/4 cup fresh lime juice
  • 1 1/2 tablespoons chopped canned chipotle chilies
  • 3 large fresh Anaheim (California) chilies, stemmed, seeded, cut into 1/4-inch-thick rings
  • Chopped fresh cilantro
  • Lime wedges

Mix first 5 ingredients in bowl; sprinkle all over short ribs. Place ribs on plate; cover and chill 1 hour or up to 1 day. 

Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add half of ribs and brown on all sides, about 9 minutes; transfer to plate. Repeat with remaining ribs. Reduce heat to medium. Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add broth and bring to boil, scraping up browned bits. Add tomatoes, lime juice, and chipotle chilies. Return ribs to pot, meaty side down, in single layer. Bring to boil; cover and cook in oven until ribs are just tender, about 1 1/2 hours. 

Remove pot from oven. Tilt pot; spoon off fat. Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes. Season sauce with salt and pepper. (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated.)
Bring ribs to simmer over medium heat; add chili rings. Simmer until chilies soften, about 10 minutes. Transfer ribs and sauce to large bowl. Sprinkle with cilantro; garnish with lime wedges.

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