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Old 17-07-2005, 12:06 AM
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Market Tip: Pick well-trimmed ribs with a thick solid portion of meat on
the bone.

1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
8 3-inch-long meaty beef short ribs

2 tablespoons olive oil
1 1/2 cups chopped onion
6 large garlic cloves, minced
1 14-ounce can low-salt chicken broth
1 cup drained canned diced tomatoes
1/4 cup fresh lime juice
1 1/2 tablespoons chopped canned chipotle chilies*

3 large fresh Anaheim (California) chilies, stemmed, seeded, cut into
1/4-inch-thick rings
Chopped fresh cilantro
Lime wedges

Mix first 5 ingredients in bowl; sprinkle all over short ribs. Place
ribs on plate; cover and chill 1 hour or up to 1 day.

Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high
heat. Add half of ribs and brown on all sides, about 9 minutes; transfer
to plate. Repeat with remaining ribs. Reduce heat to medium. Add onion
and garlic to same pot; cover and cook until onion is soft, stirring
occasionally, about 5 minutes. Add broth and bring to boil, scraping up
browned bits. Add tomatoes, lime juice, and chipotle chilies. Return
ribs to pot, meaty side down, in single layer. Bring to boil; cover and
cook in oven until ribs are just tender, about 1 1/2 hours.

Remove pot from oven. Tilt pot; spoon off fat. Place pot over medium
heat and simmer uncovered until sauce coats spoon and ribs are very
tender, about 25 minutes. Season sauce with salt and pepper. (Can be
made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold,
then cover and keep refrigerated.)

Bring ribs to simmer over medium heat; add chili rings. Simmer until
chilies soften, about 10 minutes. Transfer ribs and sauce to large bowl.
Sprinkle with cilantro; garnish with lime wedges.

*Chipotle chilies canned in a spicy tomato sauce, sometimes called
adobo, are available at Latin American markets, specialty foods stores,
and some supermarkets.

Makes 4 servings.

Bon Appétit
January 2003

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