Prep 24 hrs
Cook 1 hr
What to do with those Chipotle peppers we smoked? This is our recipe inspired by Beef Short Ribs in Chipotle and Green Chili Sauce, Braised Short Ribs of Beef, and a number of others. I would classify it as a hot spicy beef stew. This was so hot, that it made my fingers tingle when I took the short ribs out of the bag. I think the slow and low cooking made the heat of the dish mellow as opposed to the raw heat of fresh hot peppers. We both enjoyed this so much, and plan to fix it again.
- 1⁄4 teaspoon black pepper
- 2 teaspoons cumin (freshly ground)
- 1 teaspoon coriander (freshly ground)
- 1 teaspoon chili powder
- 4 tablespoons chipotle peppers (dried, crushed, minced)
- 2 ounces lime juice (or juice of 2 limes)
- 1 1⁄2 lbs beef short ribs (6 pieces without bones)
- 1 1⁄2 tablespoons olive oil
- 2 medium onions (roughly chopped)
- 3 garlic cloves (mashed and minced)
- 1⁄2 cup baby carrots
- 1⁄2 cup celery (chopped)
- 1⁄2 lb potato (peeled and cut into bite sized pieces)
- 1⁄2 cup green beans
- 1 (14 ounce) can diced tomatoes
- 2 cups chicken stock
- Put first 5 ingredients in a zip lock bag and shake to mix.
- Add lime juice and shake.
- Add spare ribs and squeeze out air.
- Refrigerate 8 to 24 hours.
- Remove meat from bag, drain, and reserve liquid.
- Heat small amount of olive oil in heavy iron dutch oven.
- Brown meat over medium high heat.
- When browned, set aside in a bowl.
- Brown other vegetables, and add to bowl.
- Add tomatoes, chicken stock, and reserved marinade.
- Heat to simmer.
- Return meat and vegetables to pot, bring back to simmer.
- Cover and put into 325 degree oven.
- Bake 3 hours.
- Serve in soup bowls with hot crusty bread.