From the Heard in the Kitchen Cookbook

Beef Short Ribs with Chipotle Chile Sauce

Yield: 4 to 5 servings

4 lobs lean beef short ribs, cracked
½ cup flour
¼ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon salt
½ cup olive oil
1 large onion, chopped
3 cloves garlic, minced
3 canned chipotle chiles in adobo sauce
¼ cup adobo sauce
2 ½ cups beef broth
3 cups cooked rice

Trim fat from ribs. Mix ½ cup flour, onion powder, garlic powder and salt in bowl. Coat ribs with flour mixture, reserving remaining flour mixture. Brown ribs on all sides in heated olive oil in heavy 5-quart saucepan over medium-high heat; remove to platter. Drain all but 2 teaspoons oil from saucepan. Add onion and garlic. Sauté until tender. Stir in 1 Tablespoon reserved flour mixture. Cook for 2 to 3 minutes, stirring constantly; push mixture to one side. Add chiles, mashing with back of spoon. Add adobo sauce; mix chiles and adobo well with onion mixture Cook for 2 minutes. Spread mixture evenly over bottom of saucepan. Place ribs on onion mixture. Add broth; reduce heat. Simmer, covered, for 1 to 1 1/2 hours or until meat is tender; basting occasionally. Skim fat from surface. Serve ribs over rice; spoon cooking juices over top.