Wow your friends at your next dinner party with these top-notch beef Short Ribs simmered slowly in a rich roasted pepper and tomato sauce.
Heat oil in large stockpot over medium heat until hot. Brown beef Short Ribs evenly. Remove from stockpot; season with salt and black pepper.
Add 1 cup onion to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally.
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.
Remove beef; keep warm. Skim fat from cooking liquid.
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.
Test Kitchen Tips Cook until fork-tender. When fork can be inserted without resistance and releases easily when pulled out, the beef is done.