Chipotle-Braised Short Ribs

• 3 lbs beef short ribs
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup diced white onion
• 1 (28 ounce) can crushed tomatoes
• 5 medium poblano peppers, roasted, peeled, seeded, cut into 1/4-inch thick strips
• 1 -2 chipotle chile in adobo, finely chopped
• chopped white onion
• chopped fresh cilantro
• lime wedge (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, chipotle peppers and poblano 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, if desired.

vegetable oil, salt, ground black pepper, white onion, tomatoes, poblano peppers, white onion, fresh cilantro, lime

Taken from www.food.com/recipe/chipotle-braised-short-ribs-238713 (may not work)