Athenian Meatloaf with Cucumber-Yogurt Sauce
Chipotle Braised Short Ribs
| By : |
| Prep Time | 5 minutes |
| Cook Time | 4-5 hours |
| Servings |
4-6 servings
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Ingredients
- 3 pounds beef Short Ribs
- 1 tablespoon vegetable oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup white onions diced
- 28 ounces crushed tomatoes
1 can - 5 medium poblano peppers roasted, peeled, seeded, cut into
1/4-inch thick strips - 1-2 chipotle peppers in adobo sauce, finely chopped
- white onion chopped
- cilantro chopped
- Lime wedges optional
Ingredients
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Instructions
- Season beef with black pepper and salt.
- Add beef, onion, tomatoes, poblano peppers and chipotle peppers to the Instant Pot and stir to combine.
- Cook on slow cooker setting on High for 4 to 6 hours or on Low for 8 to 10 hours, or until beef is fork tender.
- When time is up, slow release pressure. Remove beef; keep warm.
- Skim fat from cooking liquid. Spoon cooking liquid over beef.
- Sprinkle with chopped onion and cilantro, as desired. Garnish with lime wedges, if desired. Enjoy!
Beef It’s What’s for Dinner is funded by the Beef Checkoff. The Beef Checkoff was established as part of the 1985 Farm Bill. It's a national marketing and research program funded by America's cattle farmers and ranchers. Cattle farmers, ranchers and importers direct the national checkoff program, which uses funds toward research and promotion efforts designed to increase domestic and/or international demand for beef. The Cattlemen's Beef Board and USDA oversee the collection and spending of these beef checkoff funds.
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