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Chipotle-Braised Short Ribs

3 pounds beef short ribs
1 tablespoon vegetable oil
1/2 teaspoon black pepper
1/4 teaspoon ground black pepper
1 cup diced white onion
1 (28-ounce) can crushed tomatoes
5 medium poblano peppers, roasted, peeled, seeded, cut into 1/4-inch thick strips
1 to 2 chipotle peppers in adobo sauce, finely chopped
Chopped white onion
Chopped fresh cilantro
Lime wedges (optional)

1. Heat oil in large stockpot over medium heat until hot. Brown beef short ribs evenly. Remove from stockpot; season with salt and black pepper.
2. Add 1 cup onion to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally.
3. Add tomatoes, chipotle peppers and poblano peppers to stockpot. Return beef to pan; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 to 2 1/2 hours or until beef is fork-tender.
4. Remove beef; keep warm. Skim fat from cooking liquid.
5. Spoon cooking liquid over beef. Sprinkle with chopped onion and cilantro, as desired. Garnish with lime wedges, if desired.

Makes 4 to 6 servings.

Recipe and photograph provided courtesy of Beef It's Whats For Dinner.

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