Wicked Short Ribs With Chipotle Marinade

Total Time: 25 hrs Preparation Time: 24 hrs Cook Time: 1 hr

Ingredients

• 1/4 teaspoon black pepper
• 2 teaspoons cumin (freshly ground)
• 1 teaspoon coriander (freshly ground)
• 1 teaspoon chili powder
• 4 tablespoons chipotle peppers (dried, crushed, minced)
• 2 ounces lime juice (or juice of 2 limes)
• 1 1/2 lbs beef short ribs (6 pieces without bones)
• 1 1/2 tablespoons olive oil
• 2 medium onions (roughly chopped)
• 3 garlic cloves (mashed and minced)
• 1/2 cup baby carrots
• 1/2 cup celery (chopped)
• 1/2 lb potato (peeled and cut into bite sized pieces)
• 1/2 cup green beans
• 1 (14 ounce) can diced tomatoes
• 2 cups chicken stock

Recipe

• 1 put first 5 ingredients in a zip lock bag and shake to mix.
• 2 add lime juice and shake.
• 3 add spare ribs and squeeze out air.
• 4 refrigerate 8 to 24 hours.
• 5 remove meat from bag, drain, and reserve liquid.
• 6 heat small amount of olive oil in heavy iron dutch oven.
• 7 brown meat over medium high heat.
• 8 when browned, set aside in a bowl.
• 9 brown other vegetables, and add to bowl.
• 10 add tomatoes, chicken stock, and reserved marinade.
• 11 heat to simmer.
• 12 return meat and vegetables to pot, bring back to simmer.
• 13 cover and put into 325 degree oven.
• 14 bake 3 hours.
• 15 serve in soup bowls with hot crusty bread.