Mexican Short Ribs with Dried Cherries

By LRay

Better Homes & Gardens, October 2014, page 115.

Nutrition Facts (Mexican Short Ribs with Dried Cherries)
Per serving: 303 kcal cal., 13 g fat (5 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 57 mg chol., 705 mg sodium, 22 g carb., 5 g fiber, 10 g sugar, 29 g pro.
Percent Daily Values are based on a 2,000 calorie diet
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Ingredients

• RIBS
• 1 16 ounce jar roasted red sweet peppers, drained (2 cups)
• 3 tablespoons Mexican Chile-Cocoa Spice Mix
• 3 pounds bone-in beef short ribs (6), trimmed
• 1 teaspoon salt
• 1/2 teaspoon 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)
• 3/4 cup lower-sodium beef broth
• 1/3 cup dried tart red cherries
• 1/4 cup chopped fresh cilantro
• Lime wedges
• Mexican Chile-Cocoa Spice Mix
• Ingredients
• 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

Details

Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

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.

Directions for Cocoa-Spice Mix

Shake everything together in a small jar, cover and store in a cool, dark place for up to 6 months.

From the Test Kitchen

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.