Chipotle Braised Short Ribs Recipes

CHIPOTLE-BRAISED BEEF SHORT RIBS

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.)

SHORT RIBS WITH CHIPOTLE CHERRIES

Steps:

• Preheat the oven to 350 degrees F.
• Short Ribs: Pat the ribs dry and season generously with salt and freshly cracked black pepper, to taste.
• In a large braising pot, preferably an enameled cast iron Dutch oven, heat the oil over high heat. Add the ribs in batches, so as not to crowd. Brown them deeply on each side and when all have been seared, remove them from the pot and add 1/3 of the beer to deglaze. Turn off the heat and scrape the fond from the bottom of the pan.
• Sauce: Strain the fat from the Dutch oven, leaving the juices and return the pot to medium-high heat. Add the onions and cook until soft. Add the garlic and red pepper flakes, cook for 2 minutes more, then add both cans of the drained cherries. Bring to a simmer, add the chipotle paste and molasses and adjust seasonings, if needed. Reduce the mixture for 10 minutes at a simmer. At this point you can strain for a more elegant sauce, then add the butter, or just add the butter and leave rustic.
• Put the beef ribs back in the pot, stir to combine with the onions and shallots, and pout in the remaining beer and sherry. Cover and roast, turning the ribs every 40 minutes. After 3 hours, drizzle in the molasses, return the lid and roast for 1 hour more.
• Transfer the ribs and the sauce to a serving dish and serve.

CHILE-BRAISED SHORT RIBS

Steps:

• Adjust the rack to the bottom third of the oven and preheat to 325 degrees F.
• Add the chiles to a medium bowl and cover with the boiling water. Let steep for 20 minutes.
• Sprinkle the short ribs generously on both sides with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat until just under smoking hot. Add the short ribs in batches, leaving some room between each of them so they sear evenly, and cook until well browned, about 7 minutes per side (14 to 15 minutes per batch). Remove the short ribs to a platter in a single layer (no stacking) and repeat with the second batch.
• Meanwhile, add the chile peppers with water, chicken stock, tomato paste, garlic, onions and a dash of salt to a blender, and mix until blended together.
• Once the second batch of meat is seared, remove and set aside. Add the hard cider to the Dutch oven and scrape the brown bits left from the meat off the bottom of the pot. Pour the onion mixture into the pot and turn the heat up to high. Add the balsamic and rosemary sprigs and boil together for 2 to 3 minutes. Return the short ribs and any juice that may have accumulated on the platter back into the pot. Cover tightly with a lid and braise in the oven until the ribs are tender, about 2 1/2 hours.
• Place the ribs on a platter covered with foil to keep warm. Put the Dutch oven on the stovetop over high heat and reduce the braising liquid until thick and saucy, 20 minutes. Add the ribs back to the pot before serving to coat with the reduced liquid. Place the ribs on plates and ladle the sauce over the top. Sprinkle with chopped parsley for garnish.

CHIPOTLE-BRAISED SHORT RIBS

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.

CHIPOTLE BEER BRAISED SHORT RIBS

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.

CHIPOTLE-GLAZED BEEF SHORT RIBS

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.

CHIPOTLE SHORT RIBS

Steps:

• Heat oven to 350°F.
• Blend first 4 ingredients in blender until smooth.
• Place flour in shallow dish. Dip ribs in flour, turning to evenly coat both sides of each. Gently shake off excess flour; cook ribs, in batches, in ovenproof Dutch oven or large deep skillet 5 min. or until evenly browned, turning after 3 min.
• Return all ribs to pan. Add sauce; bring to boil. Remove from heat; cover.
• Bake 1-1/2 hours or until ribs are tender. Skim fat from sauce; discard. Sprinkle ribs with cilantro. Serve with rice.