Beef Short Ribs in Chipotle and Green Chile Sauce

(8) 3-inch DLM Natural Beef Short Ribs, well trimmed and patted dry
1 tsp salt
1 tsp pepper
1 tsp ground cumin
1 tsp chili powder
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
1½ cups onion, chopped
3 large cloves garlic, minced
14 oz low sodium chicken broth
1 cup diced tomatoes, drained
1/4 cup freshly squeezed lime juice
1½ Tbsp chipotle chilies in adobo sauce, chopped
3 large Anaheim chilies, stemmed, seeded, and cut into rings
Cilantro, coarsely chopped
Lime wedges

Mix marinade ingredients in a bowl; sprinkle on short ribs and marinate for one hour or up to one day.

Preheat oven to 350°. Heat oil in a large Dutch oven over medium-high heat. Add the short ribs in batches and brown. Reduce heat to medium; add onions and garlic and sauté until soft. Add broth and bring to a boil, scrapping up brown bits. Add tomatoes, lime juice, and chipotle chilies. Return ribs to the pot and bring to a boil. Cover and bake in the oven for 1½ hours.

Remove pot from the oven and tilt to remove fat, or refrigerate overnight and remove fat the next day. Place the pot over medium heat and boil until the sauce thickens and coats the back of a spoon, about 25 minutes. Add the chili rings and simmer until the chilies are tender. Sprinkle with cilantro and serve with lime wedges.

Makes 4 servings

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