My good friend Linda B loves short ribs, and these will have her coming back for more...
In Mexico they are called Costilla de Res en Salsa de Chipotle
this recipe serves 4
4 pounds cracked (and trimmed of visible fat), short ribs..they should be about 3-4 inches long
2 cups chopped onion
3 canned chipotle peppers with 2 tbsp adobe sauce ( chipotle are smoked jalepenos & are packed in a vinegar spiced sauce called adobe)
2 1/2 cups chicken or beef stock
sea salt
Hot steamed (brown) rice and lemon/lime wedges to serve
PREHEAT OVEN 400F
In a 4-5qt heavy Dutch oven lay the ribs, onions and tuck the chilies between the ribs.
Cover with 1 cup broth and cover tightly.
BAKE FOR 3- 3/12 HOURS..until meat pulls away from bones easy..it should not be falling off.
Uncover and bake until meat in browned..15-20 mins.
Using a slotted spoon, remove the ribs and onions to a warmed serving platter, and keep warm.
Add remaining broth to pan and bring to boil, scraping any browned bits from bottom of pan, and mashing the chillies.
Skim off all fat.
Season to taste with salt or lemon juice, strain and serve with the hot rice and cooking liquor in sauce boat..garnish with fruit wedges
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