Short Ribs with Poblano Chilies and Buttery Mashed Potatoes
Slow cooked braised meats are my favorite
The smell of meat being braised, low and slow, is one of my favorite scents in my home. It usually means it is a Sunday and we are being total home bodies for the day.
Short ribs is one of my favorite cuts of beef. When seasoned and cooked right, they literally fall off the bone and have an incredible flavor and texture.
I love my short ribs to be seasoned and served with something rib sticking like potatoes. I discovered my inspirational recipe in Bon Appetit Magazine over 20 years ago and played around it it. This is my favorite version as I like a lot of juice to pour over the potatoes. This recipe for mashed potatoes is incredible and I love it. It is not low calorie. Do not try to make it low calorie. Follow the instructions to a tee. You live one. Splurge and enjoy these potatoes made famous by Joel Robuchon.
I hope you will try this recipe out for your family. It is worth the time, trust me.
Short Ribs with Poblano Chilies and Buttery Mashed Potatoes
Perfect dish for a cool day
Ingredients
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon ground coriander
- 8 -3-inch-long meaty beef short ribs
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 can Rotel diced tomatoes
- 1/4 cup fresh lime juice
- 2 tablespoons chopped canned chipotle chilies
- 3 large fresh poblano peppers stemmed, seeded, cut into 1/4-inch-thick rings
Instructions
Mix first spices in bowl; sprinkle all over short ribs. Place ribs on plate; cover and chill 1 hour or up to 1 day.
Preheat oven to 350°F. Heat oil in large ovenproof pot over 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. Add onion and garlic to same pot; cover and 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, meaty side down, in single layer. Bring to boil; cover and cook in oven until ribs are just tender, about 2 1/2 hours.
Remove pot from oven. Spoon off fat. Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes. Season sauce with salt and pepper. Bring ribs to simmer over medium heat; add chili rings. Simmer until chilies soften, about 10 minutes.
(FYI -Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated).
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