Beef Short Ribs in Chipotle and Green Chili Sauce
Source: Bon Appetit (via
As Mark Bittman says, "When I want to make something that really shows someone that I love them, I make short ribs." If you've never cooked short ribs before, now is the time to start. Cooked "low and slow" is the way to go, and the meat will fall apart in your mouth. The spice level in these short ribs is perfect.

  • 1 t salt
  • 1 t freshly ground black pepper
  • 1 t ground cumin
  • 1 t chili powder
  • ½ t ground coriander
  • 8 3-inch long meaty beef short ribs

  • 2 T olive oil
  • 1½ c chopped onion
  • 6 large garlic cloves, minced
  • 1 14-ounce can low-salt chicken broth
  • 1 c drained canned diced tomatoes
  • ¼ c fresh lime juice
  • 1½ T chopped canned chipotle chilies

  • 3 large fresh Anaheim (California) chilies, stemmed, seeded, cut into ¼-inch-thick rings
  • Chopped fresh cilantro
  • Lime wedges

  1. 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.
  2. Preheat oven to 350F.
  3. 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.
  4. Reduce heat to medium. Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes.
  5. Add broth and bring to boil, scraping up browned bits.
  6. Add tomatoes, lime juice, and chipotle chilies. Return ribs to pot, meaty side down, in single layer.
  7. Bring to boil; cover and cook in oven until ribs are just tender, about 1 1/2 hours.
  8. Remove pot from oven. Tilt pot; spoon off fat.
  9. Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes.
  10. Season sauce with salt and pepper. (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated.)
  11. Bring ribs to simmer over medium heat; add chili rings. Simmer until chilies soften, about 10 minutes.
  12. Transfer ribs and sauce to large bowl. Sprinkle with cilantro; garnish with lime wedges.