Best 6 Beef Short Ribs In Chipotle And Green Chili Sauce Recipes

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Indulge in the tantalizing flavors of "Beef Short Ribs in Chipotle and Green Chili Sauce," a culinary masterpiece that will transport your taste buds to a realm of savory delight. These succulent short ribs, braised to perfection in a rich and flavorful sauce infused with the smoky heat of chipotle chilies and the vibrant zest of green chilies, promise an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

SHORT RIB CHILI



Short Rib Chili image

Espresso coffee and bittersweet chocolate are surprises here but they contribute the nuanced flavors of a Mexican mole. Warm corn tortillas are wonderful to serve alongside. And leftovers make great soft tacos.

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h5m

Yield 4 to 6 servings

Number Of Ingredients 23

3 pounds meaty short ribs, with bone
Kosher salt and freshly ground black pepper
One 2-ounce package dried New Mexico chiles (about 8), stemmed, seeded and cut or torn into pieces
2 large dried ancho chiles, stemmed, seeded and cut or torn into pieces
1/4 cup extra-virgin olive oil
6 large cloves garlic, chopped
1 large red onion, chopped
1 tablespoon freshly ground cumin
1 tablespoon dried Mexican oregano
1 cup beef broth (preferably organic)
2 tablespoons dark agave
1 teaspoon instant espresso coffee
One 15- to 16-ounce can black beans, rinsed and drained
Adobo sauce, from can of chipotle chiles, optional
Chopped green onions
Creamy Corn Polenta, recipe follows
Coarsely grated bittersweet chocolate, such as Lindt
Garnishes, such as lime wedges, sour cream, chopped cooked bacon, chopped red and/or green jalapenos
2 1/2 cups low-salt chicken broth (preferably organic)
2 tablespoons unsalted butter
Kosher salt
1 cup polenta (Italian cornmeal) or regular cornmeal
1 cup frozen corn kernels, thawed

Steps:

  • Preheat the oven to 325 degrees F.
  • Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper.
  • Bring the New Mexico chiles, ancho chiles and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chiles are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until the chile puree is smooth.
  • Heat the oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all sides, 5 to 6 minutes per batch, transferring the short ribs to a bowl each time.
  • Add the garlic and red onions to the drippings in the pot. Saute until the onions soften, about 5 minutes. Mix in the cumin and oregano. Add the chile puree from the blender, the broth, agave, and espresso; stir to blend. Return the short ribs and any juices from the bowl to the pot; stir to coat. Bring to a simmer. Cover and place the pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes.
  • Tilt the pot. Spoon off and discard any fat that rises to the surface and pools at the lower end. Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet. Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat). Discard the membranes and all bones. Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot. Mix in the black beans. Season the chili with about 1/4 teaspoon each of salt and pepper. If desired, add the adobo sauce by teaspoonfuls to increase the spiciness. Transfer the chili to a large bowl. Sprinkle with the green onions.
  • Spoon the Creamy Corn Polenta into deep bowls. Ladle chili over. Sprinkle generously with chocolate. Serve with the garnishes.
  • Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.

BEEF SHORT RIBS IN CHIPOTLE AND GREEN CHILI SAUCE RECIPE - (4/5)



Beef Short Ribs in Chipotle and Green Chili Sauce Recipe - (4/5) image

Provided by Fulfords

Number Of Ingredients 16

1 1 1 teaspoon salt
1 1 1 teaspoon freshly ground black pepper
1 1 1 teaspoon ground cumin
1 1 1 teaspoon chili powder
1/2 1/2 1/2 teaspoon ground coriander
8 8 3-inch-long 3-inch-long meaty beef short ribs
2 2 2 tablespoons olive oil
1 1/2 1 1/2 1/2 cups chopped onion
6 6 6 large garlic cloves, minced
1 14-ounce 1 14-ounce 14-ounce can low-salt chicken broth
1 1 1 cup drained canned diced tomatoes
1/4 1/4 1/4 cup fresh lime juice
1 1/2 1 1/2 1/2 tablespoons chopped canned chipotle chilies*
3 3 1/4-inch-thick large fresh Anaheim (California) chilies, stemmed, seeded, cut into 1/4-inch-thick rings
Chopped fresh cilantro
Lime wedges

Steps:

  • Mix first 5 ingredients 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 1 1/2 hours. Remove pot from oven. Tilt pot; 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. (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated.) Bring ribs to simmer over medium heat; add chili rings. Simmer until chilies soften, about 10 minutes. Transfer ribs and sauce to large bowl. Sprinkle with cilantro; garnish with lime wedges

BEEF SHORT RIBS IN CHIPOTLE AND GREEN CHILI SAUCE



Beef Short Ribs in Chipotle and Green Chili Sauce image

Categories     Beef     Pepper     Tomato     Braise     Sauté     Low/No Sugar     Lime     Beef Rib     Winter     Jalapeño     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 16

1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
8 3-inch-long meaty beef short ribs
2 tablespoons olive oil
1 1/2 cups chopped onion
6 large garlic cloves, minced
1 14-ounce can low-salt chicken broth
1 cup drained canned diced tomatoes
1/4 cup fresh lime juice
1 1/2 tablespoons chopped canned chipotle chilies*
3 large fresh Anaheim (California) chilies, stemmed, seeded, cut into 1/4-inch-thick rings
Chopped fresh cilantro
Lime wedges

Steps:

  • Mix first 5 ingredients 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 1 1/2 hours.
  • Remove pot from oven. Tilt pot; 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. (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated.)
  • Bring ribs to simmer over medium heat; add chili rings. Simmer until chilies soften, about 10 minutes. Transfer ribs and sauce to large bowl. Sprinkle with cilantro; garnish with lime wedges.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

BEEF SHORT RIBS IN CHIPOTLE AND GREEN CHILI SAUCE



Beef Short Ribs in Chipotle and Green Chili Sauce image

Make and share this Beef Short Ribs in Chipotle and Green Chili Sauce recipe from Food.com.

Provided by Bev I Am

Categories     Meat

Time 3h

Yield 4 serving(s)

Number Of Ingredients 16

1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
8 meaty short rib of beef, 3 inch-long
2 tablespoons olive oil
1 1/2 cups chopped onions
6 cloves garlic, minced
1 (14 ounce) can low sodium chicken broth
1 cup drained canned diced tomato
1/4 cup fresh lime juice
1 1/2 tablespoons chopped canned chipotle chiles
3 large fresh anaheim chilies, stemmed,seeded,cut into 1/4 inch-thick rings (California)
chopped fresh cilantro
lime wedge

Steps:

  • Mix first 5 ingredients 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 1 1/2 hours.
  • Remove pot from oven.
  • Tilt pot; 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.
  • (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated.) Bring ribs to simmer over medium heat; add chili rings.
  • Simmer until chilies soften, about 10 minutes.
  • Transfer ribs and sauce to large bowl.
  • Sprinkle with cilantro; garnish with lime wedges.
  • *Chipotlechilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
  • Makes 4 servings.

GREEN CHILE RIBS



Green Chile Ribs image

I like my food with a spicy kick; my wife does not. These ribs with green chiles suit her taste. For more firepower, add cayenne or jalapenos. -Guy Newton, Nederland, Colorado

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 8 servings.

Number Of Ingredients 12

4 pounds pork baby back ribs
2 tablespoons ground cumin, divided
2 tablespoons olive oil
1 small onion, finely chopped
1 jar (16 ounces) salsa verde
3 cans (4 ounces each) chopped green chiles
2 cups beef broth
1/4 cup minced fresh cilantro
1 tablespoon all-purpose flour
3 garlic cloves, minced
1/4 teaspoon cayenne pepper
Additional minced fresh cilantro

Steps:

  • Cut ribs into serving-size pieces; rub with 1 tablespoon cumin. In a large skillet, heat oil over medium-high heat. Brown ribs in batches. Place ribs in a 6-qt. slow cooker., Add onion to same pan; cook and stir 2-3 minutes or until onion is tender. Add salsa verde, green chiles, broth, 1/4 cup cilantro, flour, garlic, cayenne and remaining cumin to slow cooker. Cook, covered, on low 5-6 hours or until meat is tender. Sprinkle with additional cilantro.

Nutrition Facts : Calories 349 calories, Fat 25g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 797mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.

CHIPOTLE-GLAZED BEEF SHORT RIBS



Chipotle-Glazed Beef Short Ribs image

This recipe from Canadian Living is not as spicy as you would think. I myself can't eat real spicy foods but I managed these quite well. You can marinate them from 8 to 24 hours. Marinating time is part of the preparation time.

Provided by Irmgard

Categories     Meat

Time 10h

Yield 6-8 serving(s)

Number Of Ingredients 17

2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 garlic clove, minced
4 lbs beef short ribs, cut into 2-inch pieces
1 tablespoon vegetable oil (optional)
1 onion, sliced
2 garlic cloves, minced
3 chipotle peppers, coarsely chopped
1/4 cup brown sugar, packed
1/4 cup lime juice
2 tablespoons adobo sauce
1 tablespoon tomato paste
1/4 teaspoon salt

Steps:

  • In a large resealable plastic bag, combine the oregano, cumin, chili powder, paprika, salt, pepper and garlic.
  • Add the beef ribs and toss to coat.
  • Refrigerate from 8 to 24 hours.
  • Place the ribs in a roasting pan.
  • Cover and roast in a 350 degree F oven until the meat is tender enough to fall off the bone, 2 to 2-1/2 hours.
  • Transfer to a plate.
  • Skim the fat from the pan juices, reserving 1 tablespoon fat for the sauce.
  • Set the pan juices aside.
  • In a saucepan, heat the reserved beef fat (or vegetable oil) over medium-high heat and saute the onion and garlic until softened.
  • Add the pan juices, chipotle peppers, brown sugar, lime juice, adobo sauce, tomato paste and salt.
  • Simmer over medium-low heat, stirring occasionally, for 15 minutes.
  • Transfer to a blender and puree until smooth.
  • Place the ribs on a greased barbecue grill over medium-high heat.
  • Close the lid and cook, turning and basting often with the sauce, until heated through and crisped outside, about 10 minutes.

Nutrition Facts : Calories 1227.8, Fat 109.8, SaturatedFat 47.7, Cholesterol 229.8, Sodium 469.9, Carbohydrate 13.6, Fiber 0.9, Sugar 10.3, Protein 44.2

Tips:

  • For the best flavor, use bone-in short ribs. The bones add richness and depth of flavor to the sauce.
  • If you don't have time to marinate the ribs overnight, you can marinate them for at least 4 hours.
  • Be sure to sear the ribs well before braising them. This will help to develop a nice crust and lock in the juices.
  • Cook the ribs until they are fall-off-the-bone tender. This will take about 2-3 hours.
  • Serve the ribs with your favorite sides, such as mashed potatoes, rice, or vegetables.

Conclusion:

These beef short ribs in chipotle and green chili sauce are a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The ribs are fall-off-the-bone tender and the sauce is rich and flavorful. This dish is sure to be a hit with your family and friends.

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