Chipotle Short Ribs with Roasted Poblanos
Try this south-of-the-border twist on beef short ribs: a spicy rub and a slow braise in smoky chipotle sauce spiked with lime and studded with meaty roasted poblano peppers. Serve it with our Tex-Mex Cornbread Pudding or Mexican Red Rice on the side.
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ancho chile powder
1 teaspoon ground coriander
12 meaty, bone-in beef short ribs
3 tablespoons vegetable oil
1 large onion, diced
8 cloves garlic, minced
2 tablespoons Glace de Viande Gold® dissolved in 3 cups hot water
1 can (14 ounces) diced tomatoes, drained
1/3 cup fresh lime juice
1-2 tablespoons minced canned chipotles, or to taste
4 poblano peppers, roasted, peeled, seeded, and sliced (see note below)
4 scallions, white and green parts, sliced diagonally, for garnish
Chopped cilantro for garnish
The day before the short ribs are to be served, combine the first four ingredients in a small bowl, stirring until well blended. Pat the rub all over the short ribs, place them on a sheet pan, cover with plastic wrap or foil, and refrigerate overnight.
Remove the short ribs from the refrigerator and let them stand at room temperature an hour before you begin cooking.
Preheat the oven to 350 degrees. Warm the oil in a large pot over medium-high heat. Brown the short ribs in batches on all sides and set them aside on a platter or baking sheet.
Pour all but 2 tablespoons of fat from the pot, reduce the heat to medium, and add the onion. Sauté until the onion is soft and translucent, about 5 minutes. Add the garlic and cook for another minute.
Add the diluted Glace de Viande Gold® to the pot, stirring to scrape the browned bits from the bottom. Bring the liquid to a simmer, add the tomatoes, lime juice, and chipotles, stirring to combine. Return the short ribs to the pot and bring the liquid back to a simmer. Cover the pot, place it in the oven, and braise the short ribs for about 1 1/2 hours, until they are tender.
Place the pan back on the stovetop over medium heat and skim the fat from the top of the braising liquid. Bring the liquid just to a simmer and cook, reducing the heat if necessary, at a bare simmer for 30 minutes, until the short ribs are very tender.
Add the poblanos and simmer another 10 minutes to blend the flavors. Season to taste with salt.
Serve the short ribs with the braising liquid spooned over them, garnished with sliced scallions and chopped cilantro.
To roast poblano peppers: Preheat the broiler. Place the peppers on a foil-lined baking sheet. Broil, turning as needed, until their skin is blackened and blistered on all sides. Remove the peppers from the oven, place them in an airtight container, and cool at least 15 minutes (the heat from the peppers in the airtight container will create steam that helps loosen the skins.) After they're cool enough to touch, slip the skin off the peppers, pull them apart, and remove the seeds and stem from each.
Wine Pairing: Malbec or Shiraz/Syrah