This is the best dish I’ve made in a long time.
Sometimes when you’re a food blogger, it’s difficult to get across to your readers how much you love a recipe. This is problematic for me in a couple ways including the fact that I totally overuse the word “delicious” (not that the foods I post aren’t delicious, I just have a really bad habit of using that word entirely too often – proof I could never be a food writer), and the fact that I don’t blog things I dislike so, in turn, I’m always talking about how much we liked xyz food.
But I knew after my first bite of this that it would end up on my “best of 2011″ round up at the end of the year.
Now, I’m a total sucker for short ribs. If I go out to dinner and a short rib is on the menu, there is approximately a 97% chance I’ll order it (the remaining 3% is reserved for lamb or duck dishes that just sound too good to pass up). We received a bunch of peppers in our CSA a couple weeks ago, and I was looking for something different to do with them. As soon as I saw this recipe, it went straight to the top of the following week’s meal plan. (In case you didn’t know, I kinda-sorta like peppers, too.)
I ended up putting this in the oven a little longer than the recipe noted (I was home so, why not?) and besides that, the only other change I made was to add the Anaheim peppers earlier than the final 10 minutes of cooking time. We had this with creamy polenta studded with roasted corn, and, as Mary Poppins would say, this meal was “practically perfect in every way.”
I only made half this recipe, but I’m going to post it in its entirety. Short ribs only get better with time, so there’s no reason not to make twice as much as you need, anyway, and enjoy a really awesome lunch the next day.
Because, this dish is delicious! Oh, crap, I did it again.
Short Ribs in Chipotle and Green Chili Sauce
Adapted from Bon Appétit
1 tsp. salt
1 tsp. freshly ground pepper
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. coriander
8 (3-inch) meaty beef short ribs
2 Tbsp. olive oil
1 large onion, chopped
6 garlic cloves, minced
2 cups chicken broth
1 cup drained canned dice tomatoes (I used fire roasted)
1/4 cup fresh lime juice
2 chipotles in adobo, minced
3 fresh Anaheim chili peppers, stemmed, seeded, and cut into 1/4″ rings
chopped fresh cilantro or parsley
Mix first 5 ingredients in bowl and sprinkle all over short ribs. Place ribs on plate; cover and chill at least 1 hour or up to 1 day.
Preheat oven to 350°F.
Heat oil in a Dutch oven or oven-proof pot medium-high heat. Add half of ribs and brown on all sides, about 9 minutes; transfer to plate. Repeat with remaining ribs.
Reduce heat to medium, and then stir in the onion and garlic. 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 chilies.
Return ribs to pot in a single layer, meaty side down. Bring to boil and cover. Place the pot in the oven and cook until ribs are just tender, about 1.5 – 2 hours.
Remove pot from oven. Tilt pot and spoon off fat. Stir in the sliced Anaheim peppers. Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 30 minutes. Season sauce with salt and pepper.
Sprinkle with cilantro or parsley before serving, and garnish with lime wedges.