Beef Short Ribs in Chipotle & Green Chile Sauce

Overnight rub

• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon red chili powder
• 1/2 teaspoon ground coriander
• 8 3" long meaty beef short ribs

the next day

• 2 tablespoons olive oil
• 1-1/2 cup chopped yellow onion
• 8 large garlic cloves, chopped
• 1 large fresh poblano chile, chopped
• 1 14oz can low-salt chicken broth
• 1 cup drained, canned ROTEL tomatoes
• 1/4 cup fresh lime juic
• 1-1/2 tablespoon chopped canned chipotle chiles
• 3 large, fresh anaheim chiles, stemmed, seeded, cut into 1/4" 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 at least 1 hour or up to 1 day.
2. 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.
3. 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 chiles.
4. Return ribs to pot, meaty side down, in single layer. Bring to boil; cover and cook in oven until ribs are just tender, about 1½ hours.
5. 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. (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, cover and keep refrigerated.)
6. Bring ribs to simmer over medium heat; add chili rings. Simmer until chiles soften, about 10-15 minutes. Transfer ribs and sauce to large bowl. Sprinkle with cilantro; garnish with lime wedges. Serve atop white rice, green chile risotto, cheddar mashed potatoes or alongside chunks of French bread.