Beef Short Ribs With Chipotle Chiles
|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)|
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.