Beef Short Ribs in Chipotle and Green Chili Sauce

Recipe by Bev I Am
READY IN: 3hrs




  • 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.