Beef Short Ribs in Chipotle and Green Chili Sauce

I made half a recipe for the two of us and it was very good. I had to add water at the end as it was dry and needed something for the sauce. The meat was so tender it fell apart. Served with Baked Sweet potatoes, Lime Cayenne mayo, and crispy corn fritters.

This was very good. The rub is very fragrant and would make for good grilling rub. I braised this on top of the stove and not in the oven. Took the same amount of time and turned out very tender. I would use a bit more chipotle next time as we like really spicy food, but this would make for a good meal to make guests who are not accustomed to hot foods. Thanks Bev. Served this with fried potatoes and braised leeks in cream sauce.

I made these the other day and unexpected company showed up. What a HIT! I fixed a Tex-Mex style risotta with them and some crunchy French Bread. Everyone loved them! I ended up cooking them a little longer and the meat was so tender! Thank you Bev!

Well-trimmed ribs went into this dish. The remaining meat and few rib bones weren't weighed for any kind of accuracy. I did use one more can of diced tomatoes, reserved all the juice, added the lime juice, and it all went in eventually, to cover the meat. The great selling point of this recipe was the option to refrigerate it. First, we poured all into a large sieve, then refrigerated the soilids and the pot liquor separately, thinking to skim the solidified fat the next day, then continue to the final simmering step w/ the fresh Anaheim pepper rings. It all came together as anticipated, and was enjoyed w/ basmati rice several nights. I don't know that I'd change a thing except to chop up a bit more chipotle pe;;ers in adobo sauce. We like a bit of heat. Besides this enjoyable and easy recipe, we've made the French-influenced short rib recipe at this site, which was equally terrific. Husband had the opportunity to thank the neighbor who gave us the short ribs, how much we've enjoyed them, finding these two great recipes.

Very good! We added chopped roasted Numex green chiles, as Anaheims have very little heat, but there is really ample heat from the chipotles if you don't keep green chiles on hand. Be careful not to scorch the spice rub when browning the meat, it browns pretty quickly! We used bison short ribs, as we prefer them to beef, and cooked it completely on top of the stove using a flame tamer to diffuse the heat. Made some buttermilk mashed potatoes and some corn with diced roasted red bell peppers and zucchini mixed in. Made a nice southwestern comfort food meal.