Mexican Short Ribs

• 8 English-style short ribs
• 2 tablespoons oil
• Salt and pepper
• 1/2 small yellow onion; chopped
• 1/4 medium bell pepper (any color); chopped
• 2 cloves garlic; chopped
• 1/2 cup beef broth
• 1 cup canned tomato sauce
• 3 strips orange peel without pith
• 1 tablespoon ground cumin
• 1 tablespoon cocoa powder
• 2 teaspoons ground passilo chile
• 1 teaspoon ground chipotles
• 1 teaspoon ground New Mexico chile
• 1/2 teaspoon dried oregano

1. Heat oven to 275 degrees.
2. Season the ribs with salt and pepper and heat oil in a dutch oven over medium-high heat. Brown ribs brown on all sides in batches of three. Set ribs aside.
3. Reduce heat to medium and saute onions and peppers until translucent using additional oil if needed. Add garlic and cook 1 minute longer. Increase heat to medium-high, add beef stock and deglaze pan by scraping up browned bits.
4. Stir in tomato sauce and then stir in remaining ingredients. Return ribs to pot and bring to a vigorous simmer.
5. Cover pot and place in center of oven. Cook 1 hour, taste sauce and adjust seasonings. Turn ribs over roast and cook 1 hour longer. Turn and cook 1/2 hour more.
6. At this point you can serve the ribs, but I prefer to refrigerate the pot overnight, then peel off the fat the next day and gently rewarm on the stove top.

short, oil, salt, yellow onion, bell pepper, garlic, beef broth, tomato sauce, orange, ground cumin, cocoa powder, ground passilo chile, ground chipotles, ground new mexico, oregano

Taken from food52.com/recipes/8603-mexican-short-ribs (may not work)