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short oil salt yellow onion bell pepper garlic beef broth tomato sauce orange ground cumin cocoa powder ground passilo chile ground chipotles ground New Mexico oregano
Viewed: 27 - Published at: a year agoIngredients
- 8 English-style short ribs
- 2 tablespoons oil
- Salt and pepper
- 1/2 small yellow onion; chopped
- 1/4 medium bell pepper (any color); chopped
- 2 cloves garlic; chopped
- 1/2 cup beef broth
- 1 cup canned tomato sauce
- 3 strips orange peel without pith
- 1 tablespoon ground cumin
- 1 tablespoon cocoa powder
- 2 teaspoons ground passilo chile
- 1 teaspoon ground chipotles
- 1 teaspoon ground New Mexico chile
- 1/2 teaspoon dried oregano
Method
- Heat oven to 275 degrees.
- Season the ribs with salt and pepper and heat oil in a dutch oven over medium-high heat. Brown ribs brown on all sides in batches of three. Set ribs aside.
- Reduce heat to medium and saute onions and peppers until translucent using additional oil if needed. Add garlic and cook 1 minute longer. Increase heat to medium-high, add beef stock and deglaze pan by scraping up browned bits.
- Stir in tomato sauce and then stir in remaining ingredients. Return ribs to pot and bring to a vigorous simmer.
- Cover pot and place in center of oven. Cook 1 hour, taste sauce and adjust seasonings. Turn ribs over roast and cook 1 hour longer. Turn and cook 1/2 hour more.
- At this point you can serve the ribs, but I prefer to refrigerate the pot overnight, then peel off the fat the next day and gently rewarm on the stove top.
