Best Chipotle Braised Short Ribs Recipes

Chipotle Beer Braised Short Ribs image

Provided by Betty Crocker Kitchens

Categories Entree

Time 3h55m

Yield 8

Number Of Ingredients 15

3 teaspoons roasted ground cumin
1 teaspoon salt
3 1/2 lb beef short ribs
2 tablespoons olive oil
1 1/4 cups chopped onions
4 cloves garlic, finely chopped
1 bottle (12 oz) regular or nonalcoholic beer
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1/4 cup fresh lime juice
1 large chipotle chile in adobo sauce (from 7-oz can), chopped
1/4 cup sliced almonds, toasted, finely chopped
1/4 cup finely chopped fresh cilantro
2 teaspoons olive oil
1 teaspoon grated lime peel
1/8 teaspoon salt

Steps:

Heat oven to 300°F. In small bowl, mix cumin and 1 teaspoon salt; rub evenly over ribs.
In 6-quart ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Add half of ribs; cook until brown on all sides. Repeat with remaining ribs. Remove ribs to plate. Add onion and garlic to Dutch oven; cook over medium heat 3 minutes or until onion is tender. Add beer, stirring to loosen brown particles. Stir in tomatoes, lime juice and chipotle chile. Heat to boiling. Return ribs to Dutch oven.
Cover; bake 3 hours or until very tender. Remove ribs to serving platter; cover to keep warm. Skim fat from cooking liquid. Heat to boiling; boil 15 minutes or until reduced by half.
Meanwhile, in small bowl, gently toss all gremolata ingredients. Spoon cooking liquid over ribs; sprinkle with gremolata.

Nutrition Facts : Calories 432, Carbohydrate 7 g, Fat 1/2, Fiber 2 g, Protein 39 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 592 mg

Chipotle-Braised Short Ribs image

Provided by Chilicat

Categories Meat

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 lbs beef short ribs
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup diced white onion
1 (28 ounce) can crushed tomatoes
5 medium poblano peppers, roasted, peeled, seeded, cut into 1/4-inch thick strips
1 -2 chipotle chile in adobo, finely chopped
chopped white onion
chopped fresh cilantro
lime wedge (optional)

Steps:

Heat oil in large stockpot over medium heat until hot. Brown beef short ribs evenly. Remove from stockpot; season with salt and black pepper.
Add 1 cup onion to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally.
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.
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.

Nutrition Facts : Calories 1477.8, Fat 128.8, SaturatedFat 54.3, Cholesterol 258.6, Sodium 893.1, Carbohydrate 27.4, Fiber 7.9, Sugar 9, Protein 53.4