Chipotle-Braised Country Style Beef Ribs

Main Ingredient: Country Style Rib
Servings: 4 to 6 servings

Recipe

Ingredients

2 pounds beef Country-Style Ribs
1 tablespoon vegetable oil
1/2 teaspoon salt
1 cup chopped onion
1 can (28 ounces) crushed tomatoes, undrained
3 medium poblano peppers, seeded, coarsely chopped
1 to 2 chipotle peppers in adobo sauce, finely chopped
Toppings: Chopped onion, cilantro and lime wedges (optional)

Instructions

1. Heat oil in stockpot over medium heat until hot. Brown half of beef ribs; remove from stockpot. Repeat with remaining beef. Season with salt.

2. Add onion to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally. Stir in tomatoes, poblano and chipotle peppers, as desired. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender.

3. Remove beef; keep warm. Skim fat from cooking liquid. Spoon cooking liquid over beef. Garnish with chopped onion, cilantro and lime wedges, if desired.

Nutritional Information

Nutrition information per serving: 259 calories; 12 g fat (4 g saturated fat; 1 g monounsaturated fat); 72 mg cholesterol; 440 mg sodium; 17 g carbohydrate; 4.9 g fiber; 25 g protein; 5.3 mg niacin; 0.7 mg vitamin B6; 2.5 mcg vitamin B12; 5 mg iron; 24.8 mcg selenium; 8.1 mg zinc; 88.3 mg choline.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.

Meal Tips

Cook's Tip: Recipe can be prepared in a 3-1/2 to 5-1/2 quart slow cooker. Browning beef ribs is optional. Place ribs, poblano peppers, onion and chipotle peppers in 3-1/2 to 5-quart slow cooker. Top with tomatoes. Cover and cook on LOW 7-1/2 to 8-1/2 hours, or on HIGH 5 to 6 hours or until beef is fork-tender. (No stirring is necessary during cooking.) Continue as directed in Step 3.

Cook's Tip: Recipe can be prepared in a 3-1/2 to 5-1/2 quart slow cooker. Browning beef ribs is optional. Place ribs, poblano peppers, onion and chipotle peppers in 3-1/2 to 5-quart slow cooker. Top with tomatoes. Cover and cook on LOW 7-1/2 to 8-1/2 hours, or on HIGH 5 to 6 hours or until beef is fork-tender. (No stirring is necessary during cooking.) Continue as directed in Step 3.