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.
SHORT RIB CHILI
Espresso coffee and bittersweet chocolate are surprises here but they contribute the nuanced flavors of a Mexican mole. Warm corn tortillas are wonderful to serve alongside. And leftovers make great soft tacos.
Provided by Giada De Laurentiis
Categories main-dish
Time 4h5m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 325 degrees F.
- Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper.
- Bring the New Mexico chiles, ancho chiles and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chiles are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until the chile puree is smooth.
- Heat the oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all sides, 5 to 6 minutes per batch, transferring the short ribs to a bowl each time.
- Add the garlic and red onions to the drippings in the pot. Saute until the onions soften, about 5 minutes. Mix in the cumin and oregano. Add the chile puree from the blender, the broth, agave, and espresso; stir to blend. Return the short ribs and any juices from the bowl to the pot; stir to coat. Bring to a simmer. Cover and place the pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes.
- Tilt the pot. Spoon off and discard any fat that rises to the surface and pools at the lower end. Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet. Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat). Discard the membranes and all bones. Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot. Mix in the black beans. Season the chili with about 1/4 teaspoon each of salt and pepper. If desired, add the adobo sauce by teaspoonfuls to increase the spiciness. Transfer the chili to a large bowl. Sprinkle with the green onions.
- Spoon the Creamy Corn Polenta into deep bowls. Ladle chili over. Sprinkle generously with chocolate. Serve with the garnishes.
- Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.
BEEF SHORT RIBS IN CHIPOTLE AND GREEN CHILI SAUCE RECIPE - (4/5)
Provided by Fulfords
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
BEEF SHORT RIBS WITH RED CHILI SAUCE
Make and share this Beef Short Ribs With Red Chili Sauce recipe from Food.com.
Provided by Ashley U
Categories Meat
Time 2h55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut 1 head of garlic crosswise in half.
- Place in large pot with ribs, 3 quarts water and quartered onion.
- Bring to boil over high heat.
- Reduce heat to medium and simmer uncovered until meat is cooked through, about 50 minutes.
- Strain, reserving 6 cups meat broth.
- Discard onion and garlic.
- Reserve ribs.
- Preheat oven to 400°.
- Wrap remaining head of garlic tightly in foil and place directly on oven rack.
- Place tomatoes and sliced onion on rimmed baking sheet.
- Drizzle with 1 tablespoon oil.
- Sprinkle with salt and pepper.
- Roast garlic, tomatoes and onion until tender, for about 1 hour.
- Transfer tomatoes and onion to processor.
- Using fingers, squeeze garlic from papery skin into processor.
- Blend until smooth.
- Set tomato sauce aside place quajillo and ancho chilies in medium bowl.
- Add 4 cups reserved meat broth.
- Let stand for 30 minutes.
- Transfer mixture to processor and blend until smooth.
- Strain chili sauce into medium blend until smooth.
- Strain chili sauce into medium bowl, pressing on solids in strainer with rubber spatula to exct as much liquid as possible.
- Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat.
- Add chili ace; simmer for 5 minutes.
- Add tomato sauce, cumin, oregano and cloves.
- Simmer for 5 minutes.
- Add ribs, vinegar and remaining 2 cups meat broth.
- Bring to simmer.
- Reduce heat to low and simmer uncovered until sauce is thick for about 50 minutes.
SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE
Categories Beef Onion Pepper Braise Beef Rib Hot Pepper Winter Maple Syrup Gourmet
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising. Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
- Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 3 batches, turning occasionally, about 5 minutes per batch. Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
- Carefully add chile purée to fat remaining in skillet (use caution, since it will splatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes. Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should come about halfway up sides of meat).
- Cover roasting pan tightly with foil and braise ribs in middle of oven until very tender, 3 to 3 1/2 hours. Skim fat from pan juices and serve with ribs.
More about "beef short ribs in chipotle and green chili sauce recipe 45"
BEEF SHORT RIBS IN CHIPOTLE AND GREEN CHILI SAUCE RECIPE
Web Dec 31, 2002 Place ribs on plate; cover and chill 1 hour or up to 1 day. Step 2 Preheat oven to 350°F. Heat oil in large ovenproof pot over …
From bonappetit.com
From bonappetit.com
- 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. DO AHEAD 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.
HONEY CHIPOTLE BRAISED SHORT RIBS - THE SUBURBAN …
Web Feb 15, 2022 Add the tomatoes, beef stock and honey. Cover with the lid and transfer to the oven. Cook for 90 minutes. Whisk the butter and cornstarch together. Transfer the ribs to a platter. Stir the butter mixture …
From thesuburbansoapbox.com
From thesuburbansoapbox.com
HATCH CHILE BEEF SHORT RIB STEW - COOKING ON THE RANCH
Web Mar 1, 2014 4 pounds meaty beef short ribs Salt and freshly ground black pepper to taste 1 Tablespoon vegetable oil 1 pound Hatch Green Chile roasted, peeled and chopped 1 onion peeled and finely chopped 4 …
From highlandsranchfoodie.com
From highlandsranchfoodie.com
CHIPOTLE BEEF SHORT RIBS RECIPE | CRUSH MAGAZINE
Web Smokey and delicious chipotle beef short ribs. Serves: 6 | Rating: Difficulty: moderate Prep Time : 60 mins | Cook Time : 1:30 hours Categories: Beef & Veal, Braai, Lunch, Mains Issue 42 Related Recipes …
From crushmag-online.com
From crushmag-online.com
16 RECIPES FOR SUPER TENDER BEEF SHORT RIBS | TASTE OF HOME
Web Dec 9, 2019 Slow-Cooker Short Rib Ragu over Pappardelle. An irresistible sauce gives the beef in this short rib ragu another dimension of flavor. Nearly any starchy side, such …
From tasteofhome.com
From tasteofhome.com
BEEF SHORT RIBS WITH CHILE RUB – LEITE'S CULINARIA
Web Mar 21, 2021 Place the ribs in a large bowl and sprinkle with the coffee and chile rub. (Go ahead and use all the rub.) Massage the ribs with the rub, using your hands to ensure …
From leitesculinaria.com
From leitesculinaria.com
PANDA EXPRESS SIZZLING SHRIMP RECIPE BY TODD WILBUR
Web 2 days ago Panda Express Sizzling Shrimp. here to unlock this recipe for free. At the restaurant, onion, red bell pepper, broccolini, and extra-large shrimp are tossed with a …
From topsecretrecipes.com
From topsecretrecipes.com
BEEF SHORT RIBS WITH CHIPOTLE AND GREEN CHILE SAUCE
Web Recipes; Tried and True; If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link …
From copykatchat.com
From copykatchat.com
BEEF SHORT RIBS & MEATBALLS WITH CHIPOTLE GREEN CHILES | AIDELLS
Web In a small bowl, combine the salt, pepper, chili powder, cumin, and coriander. Sprinkle the spice mixture over all sides of the short ribs. (This step can be done 1 day ahead. Cover …
From aidells.com
From aidells.com
CHIPOTLE-BRAISED BEEF SHORT RIBS - BEEF - IT'S WHAT'S FOR DINNER
Web Skim fat from cooking liquid. Spoon cooking liquid over beef. Sprinkle with chopped onion and cilantro, as desired. Garnish with lime wedges, if desired. Add 1 cup onion to …
From beefitswhatsfordinner.com
From beefitswhatsfordinner.com
BEEF SHORT RIBS IN CHIPOTLE & GREEN CHILE SAUCE - FOOD52
Web Jan 1, 2011 Place ribs on plate; cover and chill at least 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 …
From food52.com
From food52.com
OVEN BAKED RIBS WITH CHIPOTLE BBQ SAUCE | RECIPETIN EATS
Web Jan 26, 2015 Preheat oven to 160C/325F. Pour beer into the baking dish and cover with a lid (use foil if you don't have a lid). Place in the oven and cook for 1 hour. Meanwhile, …
From recipetineats.com
From recipetineats.com
GRILLED SHORT RIBS WITH SESAME-CHIPOTLE MOLE RECIPE - BON APPéTIT
Web May 19, 2015 Preparation. Step 1. Pulse almonds and sesame seeds in a food processor until finely chopped. Add red peppers, chipotle chiles, and vinegar and purée until well …
From bonappetit.com
From bonappetit.com
SHORT RIB CHILI - FOOD & WINE
Web Jan 19, 2022 Make the chili: Heat oil in a large enameled Dutch oven over medium-high. Toss together beef, 4 teaspoons salt, and 2 teaspoons black pepper in a large bowl. …
From foodandwine.com
From foodandwine.com
BEEF SHORT RIB RECIPES
Web Delicious Carne Asada. Manhattan Filet with Pan Sauce Bordelaise. 48 Ratings. Instant Pot Galbi (Korean-Style Short Ribs) 9 Ratings. Fast and Easy Slow-Cooked Short Ribs. 43 …
From allrecipes.com
From allrecipes.com
JOSH ELKIN ON INSTAGRAM: "BEEF BIRRIA INSPIRED LOAF. I CAN EAT …
Web 9,429 Likes, 100 Comments - Josh Elkin (@thejoshelkin) on Instagram: "Beef Birria INSPIRED Loaf. I can eat braised beef forever, how about you? Recipe below …
From instagram.com
From instagram.com
CHIPOTLE-GLAZED BEEF SHORT RIBS | CANADIAN LIVING
Web Jun 6, 2010 Chipotle Barbecue Sauce: In saucepan, heat reserved beef fat (or vegetable oil) over medium-high heat; sauté onion and garlic until softened. Add pan juices, …
From canadianliving.com
From canadianliving.com
You'll also love