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Chipotle Beer Braised Short Ribs
teaspoons roasted ground cumin
lb beef short ribs
tablespoons olive oil
cups chopped onions
cloves garlic, finely chopped
bottle (12 oz) regular or nonalcoholic beer
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
cup fresh lime juice
large chipotle chile in adobo sauce (from 7-oz can), chopped
cup sliced almonds, toasted, finely chopped
cup finely chopped fresh cilantro
teaspoons olive oil
teaspoon grated lime peel
Heat oven to 300°F. In small bowl, mix cumin and 1 teaspoon salt; rub evenly over ribs.
In 6-quart ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Add half of ribs; cook until brown on all sides. Repeat with remaining ribs. Remove ribs to plate. Add onion and garlic to Dutch oven; cook over medium heat 3 minutes or until onion is tender. Add beer, stirring to loosen brown particles. Stir in tomatoes, lime juice and chipotle chile. Heat to boiling. Return ribs to Dutch oven.
Cover; bake 3 hours or until very tender. Remove ribs to serving platter; cover to keep warm. Skim fat from cooking liquid. Heat to boiling; boil 15 minutes or until reduced by half.
Meanwhile, in small bowl, gently toss all gremolata ingredients. Spoon cooking liquid over ribs; sprinkle with gremolata.
Find roasted ground cumin in the spice aisle with regular ground cumin.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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