Guest Author - Vannie Ryanes
Crockpot Chipotle Short Ribs are braised short ribs for those who like a real kick to their beef or pork ribs. The freshly roasted poblano peppers along with the smoky flavor of the chipotle peppers in adobo sauce make these short ribs finger licking good. Crusty loaf bread is perfect for mopping up the highly seasoned tomato sauce that's left after eating the tender short ribs.
3 lbs beef or pork short ribs*
1 large can (26/28 oz can) crushed tomatoes
2 chipotle peppers in adobo sauce, chopped fine*
1 large garlic clove, crushed
1 cup onion, diced
4 poblano peppers, seeded and cut into slim strips
2 Tblspn vegetable oil
Salt and pepper to taste
Place poblano peppers in deep large skillet with a cover. Cover skillet and dry roast peppers over medium-high heat for 5 minutes. Shake continuously, then turn heat off. Allow skillet to cool a bit before removing cover. Remove peppers from skillet and set aside.
Heat vegetable oil in skillet and brown the short ribs until they are golden on all sides. Season with salt and pepper as necessary, remove short ribs from skillet with slotted spoon. Add crushed garlic and diced onion to skillet and cook until onion is tender and garlic is no longer raw, about 4 minutes.
Preheat your crockpot.
Pour the canned tomatoes, including the juice into a warm crockpot. Add the poblano peppers, chipotle peppers in adobo sauce, garlic, onions and the browned short ribs to crockpot and stir. Start crockpot on high and cook 4 to 5 hours until the short ribs are tender and almost falling off the bone.
When done, skim fat from pot.
Makes about 6 servings.
For a country-style meal serve with boiled white potatoes and broccoli or any cooked green vegetable.
*The short rib you choose is up to you. Some people prefer smaller pork ribs, however beef short ribs although larger have more meat on the bones and become very tender when cooked in this manner.
*You can find these peppers in the tomato sauce aisle or the ethnic foods section.