• 3 pounds beef Chuck Short Ribs, Bone-In
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup diced white onion
  • 1 can (28 ounces) crushed tomatoes
  • 5 medium poblano peppers, roasted, peeled, seeded, cut into 1/4-inch thick strips
  • 1 to 2 chipotle peppers in adobo sauce, finely chopped
  • Chopped white onion, chopped fresh cilantro, lime wedges (optional)


    1. Heat oil in large stockpot over medium heat until hot. Brown beef Short Ribs evenly. Remove from stockpot; season with salt and black pepper.
    2. Add 1 cup onion to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally.
    3. Add tomatoes, poblano peppers and chipotle peppers to stockpot. Return beef to pan; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2-1/2 hours or until beef is fork-tender.
    4. Remove beef; keep warm. Skim fat from cooking liquid.
    5. Spoon cooking liquid over beef. Sprinkle with chopped onion and cilantro, as desired. Garnish with lime wedges and season with salt and pepper, as desired.

      Interested in a monthly box of different beef cuts?

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