- 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
- 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.