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Beef Short Ribs With Chipotle Chiles

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  Lean beef short ribs 4 Pound, cut into 3- to 4-inch lengths and trimmed of surface fat
  Onion 1 Large, finely chopped
  Dried chipotle chilies 2 (Or Canned)
  Beef broth 1⁄2 Cup (8 tbs)
  Salt To Taste

Arrange short ribs, bone side down, in a single layer in a shallow baking pan.
Bake in a 450° oven until well browned (25 to 30 minutes).
Meanwhile, in a 4-quart or larger electric slow cooker, combine onion and chiles.
Lift ribs from baking pan and place on top of onion mixture in cooker; discard fat in pan.
Pour broth over ribs.
Cover and cook at low setting until meat is so tender it pulls away from bones when prodded with a fork (8 to 10 hours).
Lift ribs to a warm serving dish and keep warm.
Skim and discard fat from cooking liquid.
Use a spoon to break up chiles, then mix them with onions; season mixture to taste with salt and spoon over ribs.
Garnish with cilantro sprigs, if desired.

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked
Preparation Time: 
15 Minutes
Cook Time: 
630 Minutes
Ready In: 
645 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 353 Calories from Fat 122

% Daily Value*

Total Fat 13 g20.8%

Saturated Fat 5 g24.9%

Trans Fat 0 g

Cholesterol 136.1 mg45.4%

Sodium 228.4 mg9.5%

Total Carbohydrates 4 g1.3%

Dietary Fiber 0.73 g2.9%

Sugars 1.8 g

Protein 51 g101.6%

Vitamin A 1.3% Vitamin C 4.9%

Calcium 7.4% Iron 21.2%

*Based on a 2000 Calorie diet

Beef Short Ribs With Chipotle Chiles Recipe