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
BEEF SHORT RIBS IN CHIPOTLE AND GREEN CHILI SAUCE
Steps:
- 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.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
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.
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
SLOW-COOKER CHIPOTLE RIBS
Provided by Food Network Kitchen
Time 7h55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season the ribs all over with salt and pepper, then brush with the vegetable oil. Combine the brown sugar, chile powder, cumin and oregano in a small bowl. Sprinkle the spice mixture all over the ribs and rub into the meat. Transfer the ribs to a 6- to 8-quart slow cooker. Cover and cook on low, 7 1/2 hours.
- Preheat the broiler and line a baking sheet with foil. Whisk the barbecue sauce with the agave in a bowl. Transfer the ribs to the prepared baking sheet and brush both sides with half of the barbecue sauce mixture. Turn bone-side down and broil until the glaze is bubbling and browned, 3 to 5 minutes.
- Slice the ribs between the bones and top with cilantro. Serve with lime wedges, cornbread and the remaining barbecue sauce.
Nutrition Facts : Calories 1230 calorie, Fat 82 grams, SaturatedFat 29 grams, Cholesterol 315 milligrams, Sodium 750 milligrams, Carbohydrate 41 grams, Fiber 1 grams, Protein 77 grams, Sugar 36 grams
CHIPOTLE-GLAZED RIBS
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
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-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
BEEF SHORT RIBS IN CHIPOTLE AND GREEN CHILI SAUCE
Make and share this Beef Short Ribs in Chipotle and Green Chili Sauce recipe from Food.com.
Provided by Bev I Am
Categories Meat
Time 3h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 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.
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