View Full Version : Thanks kbs for the Beef Short Ribs recipe

01-20-2005, 08:16 AM
Beef Short Ribs in Chipotle and Green Chili Sauce from BA, posted by kbs-I also used boneless ribs-the only way to go IMHO. This was sooooo good. It took alot of time, but was worth it. I served it with mashed potatoes also-which was perfect. We had a side salad posted by Peggy; Chilled Cantaloupe Salad with Raspberry Vinaigrette that went great with this dinner.

01-20-2005, 08:42 AM
This sounds really good; can you please post the recipe?

01-20-2005, 08:46 AM
Terry, please post the recipe for the ribs. Thanking you now.

01-20-2005, 08:51 AM
* Exported from MasterCook *


Recipe By : kbs
Serving Size : 0 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------


1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
8 3-inch-long meaty beef short ribs
2 tablespoons olive oil
1 1/2 cups chopped onion
6 large garlic cloves, minced
1 14-ounce can low-salt chicken broth
1 cup drained canned diced tomatoes
1/4 cup fresh lime juice
1 1/2 tablespoons chopped canned chipotle chilies*

3 large fresh Anaheim (California) chilies, stemmed, seeded, cut into
1/4-inch-thick rings
Chopped fresh cilantro
Lime wedges

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.

*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo,
are available at Latin American markets, specialty foods stores, and some

Makes 4 servings.

Bon Appétit

January 2003

01-20-2005, 08:57 AM

01-20-2005, 09:01 AM
Thanks from me too!!!

01-20-2005, 09:18 AM
I'm glad you liked them as much as we did! I really loved the chipotle flavor of the sauce and then the mildness of the Anaheim peppers added at the end so they retained a little bit of their cripness. If I can find the boneless short ribs for $1.99/lb again, we'll be repeating this soon (something that is really rare for me).


02-15-2005, 09:32 AM
I fixed these last night. Actually I did a lot on Sunday because I was getting home late last night. OMG! These are FABULOUS! I served smashed potatoes and roasted broccoli with them.