Ingredients
- 2 tablespoons grapeseed oil
- 4 (6-ounce) boneless short ribs
- Salt and freshly cracked black pepper
- 1 onion, sliced
- 3 tablespoons minced garlic
- 2 chipotles, minced
- 1/2 cup hot salsa
- 1 quart beef stock
- 1 jar fire roasted whole red peppers, drained and patted dry
- 1 jar fire roasted whole yellow peppers, drained and patted dry
- 1/4 cup chopped cilantro leaves
- 4 to 6 flour tortillas
- 2 limes, cut in wedges, for garnish
Directions
Preheat the oven to 400 degrees F.
In a large Dutch oven over medium-high heat, add the oil. Season the short ribs with salt and pepper, to taste. Add short ribs to pan, 1 at a time, and sear on all sides until nicely browned. Remove them from the pan to a platter.
In the same Dutch oven, over medium-high heat, add the onions. Cook until the onions are well caramelized, about 2 to 3 minutes. Add the garlic and mix well. Stir in the chipotles, salsa, stock and salt and pepper, to taste. Bring to a boil, then add the short ribs and cover. Put the pot in the oven and braise the ribs until the meat is fork tender, about 1 1/2 to 2 hours.
Remove the ribs from the oven and shred the meat with 2 forks. Slice the peppers into thin strips and put them in a bowl along with the cilantro. Warm the tortillas in the oven. Assemble the fajitas with the desired amount of short rib meat and top with peppers.
- Garnish with lime wedges and serve.
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Read all 27 reviews
By twinkles08
plymouth, MA
on February 05, 2012
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so good... I used chipotle peppers in adobo as I didn't have dried. These were great exactly as suggested, but I did cook the meat for almost an hour longer.
By gales box
on December 30, 2011
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Yummy!
By jeffepops
on October 05, 2011
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This dish came out great! I made the following adjustments: 1. Used fresh pasilla chiles which I sauteed with the onions, instead of the jarred peppers; 2. Chicken stock and beer for simmering liquid; 3. Added some smoked paprika, oregano and freshly ground dried ancho chiles. I froze most of it and brought it up to my son when I went to his football game. (The TSA enjoyed searching my carry on bag!. He and his room mate said it was incredible -- they went though about 5 pounds of it in two days.
I'm going to try this with pork shoulder for this weekend's tailgate vevent. I will probably adjust the seasoning -- maybe omit the paprika and add cumin and coriander.
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