Ingredients
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1 teaspoon salt
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1 teaspoon fresh ground black pepper
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon ground coriander
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8 meaty short rib of beef, 3 inch-long
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2 tablespoons olive oil
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6 cloves garlic, minced
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1 (14 ounce) can low sodium chicken broth
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1/4 cup fresh lime juice
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1 1/2 tablespoons chopped canned chipotle chiles
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3 large fresh anaheim chilies, stemmed,seeded,cut into 1/4 inch-thick rings (California)
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chopped fresh cilantro
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lime wedge
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1 1/2 cups chopped onions
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1 cup drained canned diced tomato
Instructions
- 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.
- *Chipotlechilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
- Makes 4 servings.