Beef Short Ribs in Chipotle & Green Chile Sauce

January  1, 2011
3 Ratings
  • Serves four to six
Author Notes

Picked this up several years ago from friends. Been making it ever since. - Steve2 in LA —Steve2 in LA

Test Kitchen Notes

Cold winter nights deserve this soul-satisfying bowl of comfort. Don't be put off by the amount of chiles -- they mellow out during their long visit in the oven and melt into the unctuous sauce. They provide a slight kick, but served over cheddar polenta they are quickly tamed. My only suggestion would be to double the amount of tomatoes to make the lip-smacking sauce last longer. I heartily endorse this recipe. —sticksnscones

What You'll Need
  • 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 cups 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 tablespoons 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.
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  • allans
  • Jacquie

2 Reviews

Jacquie December 16, 2020
Prepared as written. I am one who always improvises spices, flavors and quantities. As I was pulling this together I knew I didn't need to change a thing. Fantastic recipe. A keeper. A repeater.
allans April 15, 2015
Excellent dish. Made exactly as written and it was incredibly delicious. I'm going to be making this many times in the future. Thanks for sharing.