mexican short ribs with dried cherries

By á-7976

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

Details

Preparation time 30mins

Preparation

Step 1

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.