Ribeyeswithchipotlebutter Recipes

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CHIPOTLE BARBECUE RIBS



Chipotle Barbecue Ribs image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 12

2 racks baby back ribs (about 3 1/2 pounds each)
1 tablespoon paprika
1 tablespoon garlic powder
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, chopped
Kosher salt
2 cloves garlic, finely chopped
1 1/2 cups no-sugar-added ketchup
3/4 cup fresh orange juice
2 teaspoons Worcestershire sauce
2 chipotles in adobo, chopped, plus 1 tablespoon adobo sauce

Steps:

  • For the ribs: Preheat the oven to 350 degrees F. Line a large rimmed baking pan with foil.
  • Place the ribs on the prepared baking pan meat-side up. Sprinkle them with the paprika, garlic powder, 1 tablespoon salt and a generous amount of pepper. Rub the spices all over the ribs.
  • Cover the pan tightly with foil and bake until the meat is very tender and can easily be pulled off the bone, about 2 hours.
  • For the barbecue sauce: Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook, stirring often, until very soft and golden brown, about 20 minutes. Add the garlic and cook, stirring, 1 minute. Add the ketchup, orange juice, Worcestershire, chipotles and adobo and 1/2 cup water. Increase the heat to bring to a boil, then reduce the heat to keep at a simmer until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth (be careful when blending hot liquids). Alternately, an immersion blender can be used in the pot.
  • Finish the ribs: Preheat the grill to medium-high (or set the oven to broil).
  • Reserve about a cup of the barbecue sauce for serving alongside the ribs. Brush a small amount of the remaining sauce on the bone side of the ribs and a generous amount on the meaty side.
  • Grill the ribs, meaty-side up, until the underside is lightly charred, about 3 minutes. Turn the ribs over and grill until the meaty side is charred in spots, 3 to 5 minutes (if using the oven, simply broil for 3 to 5 minutes). Transfer to a cutting board and cut each rack in half. Serve immediately with the reserved sauce on the side.

CHIPOTLE MARINATED RIBEYE WITH ENCEBOLLADO



Chipotle Marinated Ribeye with Encebollado image

Provided by Aarón Sánchez

Time 2h

Number Of Ingredients 11

2 tablespoons of chipolte in adobo, pureed
2 tablespoons of roasted garlic
1 teaspoon of ground cumin
1/4 cup steak sauce
Salt and pepper to taste
1 (10 to 12) ounce rib-eye steak
3 cups of sliced white onions
2 tablespoons sliced garlic
1/4 cup olive oil
1/4 cup chopped cilantro
2 tablespoons lime juice

Steps:

  • Combine chipotle, roasted garlic, cumin, steak sauce, and salt and pepper in a mixing bowl combine well. Add the rib-eye and cover with the marinade, allow to sit at least 1 hour, as long as, overnight. For the encebollado heat a large saute pan over medium heat and add the onions, garlic and oil. Cook for about 15 minutes or until the onions have caramelized. Add the cilantro and lime juice and set aside. Keep warm. Grill the rib-eye steak to your preferred degree of doneness and serve with the encebollado on top.;

EASY CHIPOTLE BBQ RIBS



Easy Chipotle BBQ Ribs image

Enjoy the sweet and spicy flavor of these Easy Chipotle BBQ Ribs. The addition of orange marmalade and chopped chipotle peppers are what make the sauce on our Easy Chipotle BBQ Ribs so special. They're sure to be a great addition to your family cookout.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 40m

Yield 6 servings

Number Of Ingredients 4

3 lb. pork baby back ribs, cut into 2-rib portions
1/2 cup BULL'S-EYE Original Barbecue Sauce
4-1/2 tsp. orange marmalade
4-1/2 tsp. chopped canned chipotle peppers in adobo sauce

Steps:

  • Place ribs in Dutch oven or stockpot. Add enough cold water to completely cover ribs; cover with lid. Bring to boil; simmer on medium-low heat 20 min. Meanwhile, mix remaining ingredients until blended.
  • Heat grill to medium heat. Drain ribs; place on grill grate. Grill 10 min. or until done, turning occasionally and brushing generously with barbecue sauce mixture.

Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 250 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 10 g, Protein 16 g

CHIPOTLE CHICKEN BURRITO BOWL RECIPE BY TASTY



Chipotle Chicken Burrito Bowl Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, olive oil, chipotle powder, garlic powder, cumin, salt, oil, brown rice, green pepper, cherry tomato, canned black bean, corn, red onion, fresh cilantro, lime, salt, pepper

Provided by Rie McClenny

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

3 boneless, skinless chicken thighs
5 tablespoons olive oil, divided
1 tablespoon chipotle powder
1 tablespoon garlic powder
1 tablespoon cumin
1 teaspoon salt
1 tablespoon oil
3 cups brown rice, cooked
1 cup green pepper, diced
1 cup cherry tomato, halved
½ cup canned black bean, drained and rinsed
½ cup corn
½ cup red onion, diced
½ cup fresh cilantro
1 lime, juiced
salt, to taste
pepper, to taste

Steps:

  • In a plastic bag, place chicken thighs and 3 tablespoons of the olive oil. Add the chipotle powder, garlic powder, cumin, and salt. Seal the plastic bag and massage the meat until fully coated. Transfer to the refrigerator to marinate for at least 1 hour, or overnight.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the marinated chicken thighs in the pan and cook for 5 minutes on each side, or until the chicken is cooked through.
  • Cube the chicken thighs on a cutting board and set aside.
  • In a large bowl, place cooked brown rice, and top the chopped chicken thighs, green peppers, cherry tomatoes, black beans, corns, red onions, and cilantro.
  • Drizzle 2 tablespoons of olive oil, lime juice, and season with salt and pepper over the bowl.
  • Toss until well mixed.
  • Enjoy!

Nutrition Facts : Calories 1021 calories, Carbohydrate 157 grams, Fat 30 grams, Fiber 11 grams, Protein 31 grams, Sugar 6 grams

SWEET AND SPICY CHIPOTLE-GLAZED RIBS



Sweet and Spicy Chipotle-Glazed Ribs image

Categories     Bake     Currant     Pork Rib     Hot Pepper     Pomegranate     Molasses     Jam or Jelly     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 7

1 2-pound rack baby back pork ribs
1/4 cup canned chipotle chiles*
3/4 cup red currant jelly
5 tablespoons pomegranate molasses**
1/4 cup low-salt chicken broth
2 tablespoons olive oil
1/4 teaspoon ground allspice

Steps:

  • Preheat oven to 350°F. Line rimmed baking sheet with foil; place metal rack on sheet. Sprinkle ribs all over with salt and pepper; place, meat side down, on rack.
  • Press chiles through sieve into heavy small saucepan (discard solids in sieve). Add remaining ingredients to pan. Stir to blend over medium heat until sauce comes to boil. Season sauce to taste with salt. Transfer 1/2 cup sauce to small bowl and reserve.
  • Brush ribs with 2 tablespoons sauce from pan. Turn ribs over; brush with 2 tablespoons sauce. Roast ribs until very tender, brushing with 2 tablespoons sauce every 15 minutes, about 1 1/2 hours. Cut rack into individual ribs. Serve ribs with reserved sauce.
  • *Chipotle chiles canned in a spicy tomato sauce, often called adobo, are available at some supermarkets, specialty foods stores, and Latin markets.
  • **Pomegranate molasses is a sweet-tart syrup made from reduced pomegranate juice. It can be found at some supermarkets, specialty foods stores, and Middle Eastern markets.
  • To puree canned chipotle chiles:
  • Place chiles and adobo sauce in a small strainer set over a small bowl or saucepan. Because canned chipotles are soft, you can simply use a rubber spatula to mash them through the strainer into the bowl, leaving the skins and seeds behind.

RIB EYES WITH CHIPOTLE BUTTER



Rib Eyes With Chipotle Butter image

Chipotle are little peppers with a big flavor. These smoked and dried jalopenos add distinctive southwestern heat to these steaks.

Provided by Barb G.

Categories     Steak

Time 34m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup butter, softened
1 tablespoon shallot, finely chopped
2 teaspoons fresh basil or 2 teaspoons cilantro, snipped
1 1/2 teaspoons lime juice
1 teaspoon chipotle chile in adobo, finely chopped
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon olive oil
1/4 teaspoon adobo sauce (from canned chipotle in adobo sauce)
4 rib eye steaks, cut 1 inch thick (8-10 ounce)
fresh basil or fresh cilantro stem
lime wedge

Steps:

  • For Chipotle Butter:In a small bowl stir together butter, shallots, snipped basil or cilantro, lime juice, and chipotle pepper until combined; set aside.
  • In another small bowl stie together cumin, paprika, salt, and pepper; stir in olive oil and adobo sauce until a paste forms, spread mixture over both sides of steaks.
  • Grill steaks on the rack of an uncovered grill directly over medium heat until desired doneness, turning once halfway through grilling; allow 14 to 18 minutes for medium(160 degrees.
  • Serve steaks with chipotle butter and garnish with lime and herbs.

Nutrition Facts : Calories 140.3, Fat 15.2, SaturatedFat 7.8, Cholesterol 30.5, Sodium 374.8, Carbohydrate 1.6, Fiber 0.4, Sugar 0.1, Protein 0.5

CHERRY-CHIPOTLE GLAZED BACK RIBS



Cherry-Chipotle Glazed Back Ribs image

Chipotle chile powder imparts great smoky heat to these tender, grilled pork back ribs with a cherry-chipotle glaze.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 4h40m

Yield 4

Number Of Ingredients 23

¼ cup light brown sugar
1 tablespoon kosher salt
1 tablespoon paprika
1 teaspoon chipotle chile powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
¾ cup apple juice, in a spray bottle
1 ½ cups ketchup
½ cup light brown sugar
½ cup distilled white vinegar, plus
1 tablespoon distilled white vinegar
⅓ cup water, plus
1 tablespoon water
1 ½ teaspoons Worcestershire sauce
1 ½ teaspoons chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon chipotle chile powder
¼ teaspoon black pepper
⅓ cup cherry preserves

Steps:

  • About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
  • Meanwhile, make the glaze. Combine all ingredients except cherry preserves in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until slightly thickened, stirring frequently. Remove from heat; stir in preserves. Set aside to cool.
  • Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
  • Place the ribs, meaty side down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 20 to 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  • Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
  • Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
  • Serve ribs with remaining glaze.

Nutrition Facts : Calories 2897.4 calories, Carbohydrate 85.4 g, Cholesterol 736.1 mg, Fat 215 g, Fiber 1.6 g, Protein 148.8 g, SaturatedFat 79.5 g, Sodium 3168.9 mg, Sugar 78.4 g

RIB-EYE STEAK AND POTATOES FOR TWO



Rib-Eye Steak and Potatoes for Two image

For a special occasion with a sweetheart, sharing a simple, luxurious dinner at home is even better than going to a restaurant. Splurge on a cut like rib-eye or tenderloin and open a great bottle of wine. It's a simple, no-fuss endeavor, yet very special.

Provided by David Tanis

Categories     dinner, easy, for two, quick, steaks and chops, main course

Time 1h

Yield 2 servings

Number Of Ingredients 9

1 large boneless rib-eye steak, cut 2 inches thick (at least 1 1/2 pounds)
Salt and freshly ground black pepper
2 cloves garlic, sliced, plus 1 teaspoon minced garlic
1 rosemary sprig, roughly chopped
1 pound very small potatoes, rinsed
2 tablespoons butter
1/4 cup finely chopped parsley
Finely grated zest of 1 small lemon
Arugula or watercress, for serving (optional)

Steps:

  • Season steak generously with salt and pepper. Sprinkle with sliced garlic and rosemary and set aside to marinate, 20 to 30 minutes.
  • Heat oven to 450 degrees. Meanwhile, bring a pot of well-salted water to a boil. Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes. Drain and keep warm.
  • Heat a cast-iron or other heavy skillet over high heat. Remove and discard sliced garlic from steak. (If left on, it will burn in the skillet.)
  • When pan is hot, put in the steak and let brown well on one side, 4 to 5 minutes. Wait until steak forms a crust and comes away cleanly from the bottom to move it.
  • Flip steak and transfer pan to oven, uncovered. Roast until juices begin to rise on surface of steak (you will see the droplets) and internal temperature is 120 degrees, 8 to 10 minutes. Remove steak from pan and let rest, tented with foil, for 5 to 10 minutes. (Residual heat will continue to cook the meat to medium-rare as it rests.) Warm a serving bowl for the potatoes and plates for the steak.
  • Melt butter in a wide skillet over medium-high heat. Add potatoes and toss to coat and heat through. Sprinkle with salt and pepper. Add minced garlic and cook, stirring, until softened but not browned, 1 minute or less. Gently stir in parsley and lemon zest and transfer to serving bowl.
  • Cutting on a slight diagonal, slice steak into 1/2-inch slices, then transfer to plates. If using, place a handful of greens next to the steak. Serve immediately, passing potatoes at the table.

Nutrition Facts : @context http, Calories 850, UnsaturatedFat 26 grams, Carbohydrate 45 grams, Fat 56 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 27 grams, Sodium 1153 milligrams, Sugar 2 grams, TransFat 3 grams

RIB-EYE STEAKS WITH CHILLI BUTTER & HOMEMADE CHIPS



Rib-eye steaks with chilli butter & homemade chips image

James Martin shows how to make your loved one a Valentine's Day feast with fail-safe steak and homemade chunky chips

Provided by James Martin

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 11

1 tbsp finely chopped parsley
50g butter , softened, plus a little extra
1 red chilli , finely chopped
juice and zest ½ lemon
olive oil
x rib-eye steaks , seasoned
2 handfuls mixed salad leaves
450g floury potatoes , such as Estima, King Edward or Maris Piper, peeled and cut into chunky chips
2 tbsp olive oil
1 tsp thyme leaves
1 garlic clove , crushed

Steps:

  • For the chilli butter, mash the parsley into the butter with the chilli, a squeeze of lemon juice, the zest and some seasoning. Chill until firm.
  • Heat oven to 200C/180C fan/gas 6. For the chips, toss all the ingredients on a baking tray, then season. Roast for 35-45 mins until golden and crisp.
  • Heat a good glug of oil in a frying pan. Add the extra butter and the seasoned steaks, fry for 2-4 mins on each side, then transfer to plates. Toss the leaves with olive oil and lemon juice. Divide between the plates, add the chips and top each steak with a piece of chilli butter.

Nutrition Facts : Calories 772 calories, Fat 47 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 51 grams protein, Sodium 0.63 milligram of sodium

CHIPOTLE-GLAZED RIBS



Chipotle-Glazed Ribs image

The secret to these ribs is the stunning glaze-these have great depth of flavor with a beautiful hit of sweetness and spice. Marinate them overnight for best results!

Provided by Donna Hay

Categories     Kid-Friendly     Dinner     Pork Rib     Hot Pepper     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 Servings

Number Of Ingredients 17

Ribs:
2 cups white wine vinegar
1 yellow onion, quartered
1 head of garlic, halved crosswise
2 tablespoons table salt
10 1/2 cups water
4 1/2 pounds (4 racks) American-style pork ribs
Lime wedges and pickled jalapeño peppers, to serve
Corn and Jalapeño Chile Flatbreads, to serve, optional
Chipotle Glaze:
1 (7-ounce) can chipotle chiles in adobo sauce
2 tablespoons onion flakes
1 tablespoon Tabasco sauce
1 tablespoon Dutch cocoa powder
1/2 cup maple syrup
1/2 cup dark brown sugar
1 tablespoon sea salt

Steps:

  • Place the vinegar, onion, garlic, salt and water in a large pot over high heat and bring to a boil. Add the ribs, reduce the heat to medium and cover with a lid. Simmer for 30-40 minutes or until the ribs are tender.
  • While the ribs are cooking, make the chipotle glaze. Mix to combine the chipotle chiles, onion flakes, Tabasco, cocoa powder, maple syrup, sugar and salt.
  • Remove the ribs from the cooking liquid and place in a large deep-sided tray or pan. While the ribs are still hot, rub the chipotle glaze evenly over the ribs to coat. Cover with plastic wrap and refrigerate for 30 minutes until cool or overnight.
  • Preheat oven to 425°F. Place the ribs on wire racks set over 2 rimmed baking sheets lined with parchment paper. Roast for 20 minutes, brushing with glaze every 5 minutes, until golden and caramelized. Serve with lime wedges, pickled jalapeño peppers and the Corn and Jalapeño Chile Flatbreads, if desired.

CHIPOTLE SHREDDED BEEF



Chipotle Shredded Beef image

This beef is delicious whether you serve it all rolled up in a tortilla, with corn salsa in a burrito, in a bun or over rice or mashed potatoes. So many options! -Darcy Williams, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 10 servings.

Number Of Ingredients 15

1 teaspoon canola oil
1 small onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1/4 cup cider vinegar
1/4 cup chopped chipotle peppers in adobo sauce plus 2 teaspoons sauce
6 garlic cloves, minced
2 tablespoons brown sugar
2 bay leaves
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1 boneless beef chuck roast (2-1/2 pounds)
5 cups cooked brown rice
Shredded reduced-fat cheddar cheese and reduced-fat sour cream, optional

Steps:

  • In a large skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened., Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender., Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

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From the2spoons.com


RIBEYE CHILI - KITCHEN SOUTHERN HOSPITALITY (KSH) | EASY …
2 teaspoons Santa Fe Seasons Chili Blend Or, use chili powder and your favorite spices. 1 teaspoon Cumin 1 cup water 2 each Roma tomatoes, cut in small chunks 1-2 cups Ribeye leftovers, cut into strips or chunks Instructions Put all ingredients into Slow Cooker and cook on high for 4 hours or low for 8 hours. Ribeye Chili Menu Ideas
From kitchenhospitality.com


CHIPOTLE PEPPER BUTTER RECIPE | MYRECIPES
Learn how to make Chipotle Pepper Butter. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
From myrecipes.com


CHINESE-STYLE RIBLETS - MANITOBA PORK
Preheat oven to 300°F. Arrange ribs in single layer on parchment-lined baking sheet and roast for two hours, turning once or twice. Meanwhile, in large saucepan over medium heat, combine soy sauce, grapefruit juice, hoisin sauce, vinegar, ketchup, honey and Sriracha sauce. Add garlic and ginger. Stir to combine.
From manitobapork.com


RASPBERRY CHIPOTLE BBQ PORK RIBS - SAVOR THE BEST
2019-05-20 Preheat the oven to 250°F. Remove the silvery membrane from the underside of the ribs: At one end of the rack, slide a dinner knife between the membrane and a rib bone. Pry the membrane up, stretching until it tears. Holding one end of the membrane with a paper towel, peel off the membrane and discard.
From savorthebest.com


A CHIPOTLE BURRITO BOWL RECIPE YOU CAN MAKE AT HOME IN 6 EASY …
2015-04-23 1 large avocado; 4-6 limes; 1 jalapeño; 1 large bunch cilantro; 2 ears of corn; 3 medium, firm but ripe tomatoes; 1 15-ounce can black beans; Long grain white rice (like basmati)
From bustle.com


CHIPOTLE ESPRESSO CRUSTED RIBEYES WITH POTATOES - OVER THE FIRE …
2020-09-30 In a food safe bowl, mix all the ingredients for the Espresso Chipotle Seasoning. Lather your steaks with oil then generously seasoning all sides using the seasoning. Set in the fridge to rest till you are ready to cook. Preheat your Oklahoma Joe’s Judge Charcoal Grill for direct cooking around 400F.
From overthefirecooking.com


» INSANELY DELICIOUS RIBEYE
Allow the butter to come to room temperature, then thoroughly mix in garlic, Worcestershire sauce, soy sauce, and parsley. Place butter in a piece of plastic wrap and roll into a stick about an inch wide. Twist the ends tight to form a tube with the butter. Place the …
From twistdq.com


SLOW COOKER RIBS & POTATOES + VIDEO - FIT SLOW COOKER QUEEN
2022-02-14 Place the foil packet in the slow cooker. Pierce the potatoes with a fork and add them to the slow cooker around or on top of the ribs. Cook HIGH 3-4 hours or LOW 6-8. Option 2: Add the prepared ribs to the slow cooker, standing up with the meat facing out. Add potatoes in the center inside the ribs.
From fitslowcookerqueen.com


BRAISED CHIPOTLE SHORT RIBS | KITCHEN CONFIDANTE
2016-12-22 Instructions. This may be prepared in a slow cooker or in the oven. If using the oven, preheat to 275°F. Place an ovenproof casserole, Dutch oven, or heatproof slow cooker insert over medium heat. Add olive oil, and heat until it is very hot but not yet smoking. Season short ribs generously with salt and pepper on all sides.
From kitchenconfidante.com


RASPBERRY CHIPOTLE CHEESE BALLS - SUGAR DISH ME
2014-12-15 Instructions. In a medium skillet heat the oil. Add the onions and salt and cook over medium heat, stirring occasionally, until they are soft, fragrant, and caramel-colored (about 5 minutes). In a large bowl beat together the cream cheese, caramelized onions, shredded cheddar, raspberry preserves, and Tabasco Chipotle Pepper Sauce until well ...
From sugardishme.com


CHIPOTLE HONEY BBQ RIBS WITH MICHAEL'S HOME COOKING - YOUTUBE
Put a little spice into your grilled ribs with this medium spicy sweet recipe for ribs you can make in about two hours. You can also bake these in your oven...
From youtube.com


CHIPOTLE BUTTERED RIBEYE - KANSAS CITY STEAKS
For the butter; blend the 6 ingredients together and set to the side. Blend the 6 ingredients for the rub to make a paste and spread with the palms of your hands onto both sides of each Ribeye Steak. Let the steaks marinate at room temp. for 10 to 15 minutes. Wrap the rib bones with foil to prevent the bones from getting burned.
From kansascitysteaks.com


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