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BEEF - SHORT RIBS - Mexican Short Ribs with Dried Cherries
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| Mexican Short Ribs with Dried Cherries Ingredients | |
| 1 16 ounce jar | roasted red sweet peppers, drained, (2 cups) |
| 3 tablespoons | Mexican Chile-Cocoa Spice Mix, recipe listed below |
| 3 pounds | bone-in beef short ribs, (6), trimmed |
| 1 teaspoon | salt |
| 1/2teaspoon | ground black pepper |
| Nonstick cooking spray | |
| 1 large | onion, chopped, (2 cups) |
| 3 cloves | garlic, minced |
| 1 cup | dry red wine |
| 1 14 1/2 ounce can | diced tomatoes, (undrained) |
| 3/4cup | lower-sodium beef broth |
| 1/3cup | dried tart red cherries |
| 1/4cup | chopped fresh cilantro |
| Lime wedges | |
| Directions In a blender or food processor, combine the sweet peppers and spice. Cover and puree until smooth; set aside. Season beef all over with salt and pepper. Coat a Dutch oven with cooking spray; heat over medium-high heat. Add beef and cook until deep brown all over, about 10 to 12 minutes. Remove to a plate and drain all but 2 tablespoons fat from pan. Add onion to pan and cook and stir over medium heat for 5 minutes or until golden. Add garlic; cook and stir for 1 minute more. Add red pepper puree to the onion mixture. Cook and stir for 3 minutes. Add wine and simmer, uncovered, 3 minutes. In a 6-quart slow cooker combine onion mixture, tomatoes, broth, cherries, and ribs, along with any juices on plate. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove ribs to a platter. Skim excess fat from cooking juices. Serve sauce over ribs and sprinkle with cilantro. Serve with lime wedges. Oven Method: Preheat oven to 325 degrees F. Prepare recipe as directed through Step 3. Increase broth to 1 1/2 cups. Add broth, tomatoes, cherries, ribs, plus any juices on plate to the Dutch oven. Bring to boiling. Cover and bake for 2 1/2 to 3 hours or until fork tender. Remove ribs to a platter. Skim excess fat from liquid in pan and cook, uncovered, until thickened, about 5 minutes. Pour thickened sauce over ribs and sprinkle with cilantro. Serve with lime wedges. Mexican Beef Stew with Dried Cherries: Prepare as above, except substitute 3 pounds boneless beef chuck, trimmed and cut into 1-inch cubes for the short ribs. Brown in the sprayed Dutch oven half at a time, adding vegetable oil if necessary. Continue as above for slow cooker or oven, except do not remove beef from sauce. MEXICAN CHILI-COCOA SPICE MIX | |
| 2 tablespoons | ancho chile powder |
| 2 tablespoons | smoked paprika |
| 1 tablespoon | ground cumin |
| 2 teaspoons | dried Mexican oregano or dried oregano, crushed |
| 2 teaspoons | cocoa powder |
| 1 teaspoon | ground black pepper |
Directions
Shake everything together in a small jar, cover and store in a cool, dark place for up to 6 months.
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