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CHIPOTLE-BRAISED COUNTRY-STYLE BEEF CHUCK RIBS
Total preparation and cooking time: 2-1/4 to 2-1/2 hours
2 pounds beef country-style chuck ribs
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup diced white onion
1 can (28 ounces) crushed tomatoes
5 medium poblano peppers, stemmed, seeded, coarsely chopped
1 to 2 chipotle peppers in adobo sauce, finely chopped
Toppings: chopped onion, cilantro and lime wedges (optional)
1. Heat oil in large stockpot over medium heat until hot. Brown beef, in batches if necessary, on all
sides. Remove from stockpot; season with salt and black pepper.
2. Add 1 cup onion to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally.
3. Add tomatoes, poblano and chipotle peppers to stockpot. Return beef to pan; bring to a boil. Reduce
heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender.
4. Remove beef; keep warm. Skim fat from cooking liquid; reserve cooking liquid.
5. Spoon cooking liquid over beef. Serve with chopped onion, cilantro and lime wedges, if desired.
Makes 4 to 6 servings.
Cook’s Tip: Country-style ribs can be grilled after braising is complete. Prepare charcoal grill according to manufacturer’s directions for medium heat. Place cooked ribs on grid over medium, ash-covered coals. Grill, covered, 4 to 6 minutes, turning occasionally. Brush with reserved cooking liquid. Season with salt as desired.
This recipe is an excellent/good source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
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