CHIPOTLE-BRAISED BEEF SHORT RIBS
Wow your friends at your next dinner party with these top-notch beef Short Ribs simmered slowly in a rich roasted pepper and tomato sauce.
Provided by BIWFD
Categories Entrée
Time 3h15m
Yield Makes 4 to 6 servings
Number Of Ingredients 9
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, 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.
- 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 and season with salt and pepper, as desired.
- This recipe can be made in a 6-quart electric pressure cooker. Season beef Short Ribs with black pepper and salt. Add beef, onion, tomatoes, poblano peppers, chipotle peppers and 1/2 cup water to pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 60 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Remove beef, spoon cooking liquid over beef; garnish with onion, cilantro and lime, as desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer's instructions.)
Nutrition Facts : Calories 520
CHIPOTLE BEER BRAISED SHORT RIBS
Enjoy these beer braised short ribs that are stirred in Muir Glen® tomatoes and sprinkled with gremolata - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h55m
Yield 8
Number Of Ingredients 15
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
BEER-BRAISED SHORT RIB DINNER
Steps:
- Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray. Rub ribs on all sides with applewood rub. Place ribs in pan.
- In medium bowl, stir together tomato paste and beer with whisk until smooth. Finely chop 1 of the carrots. Stir chopped carrot, leek, garlic, salt and pepper into tomato mixture. Pour over ribs, turning to coat. Cover pan tightly with heavy-duty foil. Refrigerate at least 6 hours or up to 24 hours to marinate, turning ribs occasionally.
- Heat oven to 400°F. Cut remaining 5 carrots into 2-inch pieces. Remove pan from refrigerator. Place carrot pieces in pan with ribs, turning in marinade to coat. Arrange ribs, fat side up, in marinade. Bake uncovered 1 hour.
- Reduce oven temperature to 350°F. Turn ribs on side; add potatoes to pan, turning in marinade to coat. Bake 45 to 60 minutes longer, occasionally turning ribs, until ribs and potatoes are tender. (If too much beer mixture evaporates, add a little water to pan.)
Nutrition Facts : Calories 510, Carbohydrate 51 g, Cholesterol 95 mg, Fat 1/2, Fiber 7 g, Protein 32 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 12 g, TransFat 1 g
CHIPOTLE-BRAISED SHORT RIBS
Everything is better with chipotles! This is from the "Beef-Its what's for dinner" website.
Provided by Chilicat
Categories Meat
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
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
BEER-BRAISED BBQ SHORT RIBS
A bottle of BBQ sauce, a bottle of craft beer and lots of garlic help give these braised beef short ribs their intense flavor.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 300ºF.
- Brown ribs on all sides, in batches, in large skillet on medium-high heat. Remove ribs from skillet; reserving 1 Tbsp. drippings in skillet. Add onions to skillet; cook 5 min. or until slightly softened. Add remaining ingredients; stir gently to combine. Deglaze while lightly scraping bottom of pan.
- Place ribs in large roasting pan; top with onion mixture. Seal tightly with foil.
- Bake, covered, 3-1/2 to 4 hours or until ribs are tender.
- Remove ribs from pan. Skim fat from liquid in pan; discard. Return ribs to sauce; keep warm until ready to serve.
Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 770 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 18 g, Protein 29 g
CHIPOTLE-GLAZED BEEF SHORT RIBS
This recipe from Canadian Living is not as spicy as you would think. I myself can't eat real spicy foods but I managed these quite well. You can marinate them from 8 to 24 hours. Marinating time is part of the preparation time.
Provided by Irmgard
Categories Meat
Time 10h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the oregano, cumin, chili powder, paprika, salt, pepper and garlic.
- Add the beef ribs and toss to coat.
- Refrigerate from 8 to 24 hours.
- Place the ribs in a roasting pan.
- Cover and roast in a 350 degree F oven until the meat is tender enough to fall off the bone, 2 to 2-1/2 hours.
- Transfer to a plate.
- Skim the fat from the pan juices, reserving 1 tablespoon fat for the sauce.
- Set the pan juices aside.
- In a saucepan, heat the reserved beef fat (or vegetable oil) over medium-high heat and saute the onion and garlic until softened.
- Add the pan juices, chipotle peppers, brown sugar, lime juice, adobo sauce, tomato paste and salt.
- Simmer over medium-low heat, stirring occasionally, for 15 minutes.
- Transfer to a blender and puree until smooth.
- Place the ribs on a greased barbecue grill over medium-high heat.
- Close the lid and cook, turning and basting often with the sauce, until heated through and crisped outside, about 10 minutes.
Nutrition Facts : Calories 1227.8, Fat 109.8, SaturatedFat 47.7, Cholesterol 229.8, Sodium 469.9, Carbohydrate 13.6, Fiber 0.9, Sugar 10.3, Protein 44.2
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