Succulent Short Ribs in Beefy Tomato and Green Chili Sauce
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 Tbsp vegetable oil
3 lbs bone-in beef short ribs, trimmed
1 large white onion, thinly sliced
1 large jalapeno or serrano pepper, seeded and thinly sliced
2 cloves garlic, sliced
1 can (14.5 oz) diced tomatoes
3 cups water
2 Knorr beef flavor bouillon cube, crumbled*
1 tsp dried oregano leaves, crushed
Instructions:
Preheat oven to 325°. Heat oil in a large skillet over medium-high heat and brown ribs. Remove ribs to a 13×9-inch roasting pan and set aside. Cook onion and jalapeno over medium-high heat about 4 minutes or until onion is tender, stirring occasionally. Add garlic and cook 30 seconds. Stir in remaining ingredients and bring to a boil. Pour sauce over ribs. Cover with aluminum foil and bake for 2 hours or until ribs are tender. Thicken gravy with flour. Serve with hot cooked rice.
*Feel free to substitute 2 tablespoons Knorr Beef flavor Bouillon.
Serves 4.
From letsmakeknorr.com