Wicked Short Ribs With Chipotle Marinade
photo by Sweetiebarbara
- Ready In:
- 25hrs
- Ingredients:
- 16
- Yields:
-
6 ribs
- Serves:
- 3
ingredients
- 1.23 ml black pepper
- 9.85 ml cumin (freshly ground)
- 4.92 ml coriander (freshly ground)
- 4.92 ml chili powder
- 59.16 ml chipotle peppers (dried, crushed, minced)
- 56.69 g lime juice (or juice of 2 limes)
- 680.38 g beef short ribs (6 pieces without bones)
- 22.18 ml olive oil
- 2 medium onions (roughly chopped)
- 3 garlic cloves (mashed and minced)
- 118.29 ml baby carrots
- 118.29 ml celery (chopped)
- 226.79 g potato (peeled and cut into bite sized pieces)
- 118.29 ml green beans
- 396.89 g can diced tomatoes
- 473.18 ml chicken stock
directions
- 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.
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RECIPE SUBMITTED BY
Sweetiebarbara
Staunton, Virginia
I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.