mexican short ribs with dried cherries

mexican short ribs with dried cherries
mexican short ribs with dried cherries

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    16 oz jar roasted red peppers, drained

  • 3

    tbl mexican chile-cocoa spice

  • 3

    lb bone in beef short ribs, trimmed or boneless beef chuck roast

  • 1

    lg onion, chopped

  • 3

    cloves garlic, minced

  • 1

    cup dry red wine or beef broth

  • 1

    14 1/2 oz can diced tomatoes, undrained

  • 3/4

    cup lower sodium beef broth

  • 1/3

    cup dried tart red cherries

Directions

in a blender puree peppers and mexican spice; set aside season beef with 1 tsp salt and 1/2 tsp pepper. coat a dutch oven with nonstick spray; heat over med-high heat. add beef; cook until deep brown all over, about 10 min. transfer to a plate. drain all but 2 tbl fat from pan, add onion; cook and stir over med heat 5 min, add garlic, cook and stir 1 min more. add red pepper puree to onion mixture, cook and stir 3 min, add wine, simmer, uncovered 3 min. transfer mixture to slow cooker. add tomatoes, broth, cherries and ribs, along with any juices on plate. cook on low 8-10 hours or on high 4-5 hours. transfer ribs to a platter. skim and discard excess fat from liquid. pour sauce over ribs. top with cilantro.

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