Wow your friends at your next dinner party with these top-notch beef Short Ribs simmered slowly in a rich roasted pepper and tomato sauce.
Heat oil in large stockpot over medium heat until hot. Brown beef Short Ribs evenly. Remove from stockpot; season with salt and black pepper.
Add 1 cup onion to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally.
Add tomatoes, poblano peppers and chipotle peppers to stockpot. Return beef to pan; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2-1/2 hours or until beef is fork-tender.
Remove beef; keep warm. Skim fat from cooking liquid.
Spoon cooking liquid over beef. Sprinkle with chopped onion and cilantro, as desired. Garnish with lime wedges and season with salt and pepper, as desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 519 Calories; 243 Calories from fat; 27g Total Fat (1 g Saturated Fat; 12 g Monounsaturated Fat;) 119 mg Cholesterol; 697 mg Sodium; 24 g Total Carbohydrate; 5 g Dietary Fiber; 44 g Protein; 7.5 mg Iron; 4.7 mg NE Niacin; 0.6 mg Vitamin B6; 4.4 mcg Vitamin B12; 10.2 mg Zinc; 28.8 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
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