Recipe: Beef Short Ribs with Chipotle Chile Sauce

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
cup flour
teaspoon onion powder
teaspoon garlic powder
teaspoon salt
cup olive oil
1 large onion, chopped
3 cloves garlic, minced
3 canned chipotle chiles in adobo sauce
cup adobo sauce
2 cups beef broth
3 cups cooked rice

Trim fat from ribs. Mix 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. Saut 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.