6 beef short ribs - (abt 5 lbs total)
Salt
Freshly-ground black pepper
2 tablespoons olive oil
2 white onions
1 jar Frontera roja slow cooking sauce
=== FOR SERVING ===
Green Rice
Directions: one line for each direction. When saved the lines will be numbered.
If cooking the short ribs in an oven instead of in a slow cooker, preheat to 325 degrees. Generously season the short ribs with salt and pepper. Set aside.
In a large fry pan over medium-high heat, warm 1 tablespoon of the olive oil. Add the onions and cook until browned, 3 to 5 minutes. Using a slotted spoon, transfer to a slow cooker or Dutch oven.
Return the fry pan to medium-high heat and warm the remaining 1 tablespoon oil. Working in batches, brown the short ribs, 3 to 4 minutes per side. Transfer to the slow cooker or Dutch oven and add the slow cooking sauce. If using a slow cooker, cover and cook for 4 hours on high or 8 hours on low. If using a Dutch oven, cover and cook in the oven for 2 hours.
Transfer the short ribs and onions to a warmed platter. Skim the fat off the sauce. Taste and adjust the seasonings with salt and pepper. Spoon the sauce over and around the ribs. Serve immediately with the green rice.
This recipe yields 6 servings.
Comments: A naturally tough cut of beef, short ribs emerge meltingly tender and succulent with long, slow braising in a flavorful liquid. Here, we combine the ribs with our roja slow cooking sauce. Made from fire-roasted tomatoes, chilies, onions and cilantro, it adds a fiery kick to the beef. This recipe can be prepared in a slow cooker or Dutch oven.
Notes: Recipe from the Williams-Sonoma Kitchen
Nutrition Facts
Servings Per Recipe: 6
Amount Per Serving
Calories: 54
Calories from Fat 74.1%
Total Fat
5g
Cholesterol
0mg
Sodium
1mg
Carbohydrate
3g
Dietary Fiber
1g
Protein
trace
Points 2
Exchanges: 1/2 Vegetable
Rating: ()
Added On: November 20, 2008
* Williams-Sonoma at http://www.williams-sonoma.com
