Mexican Short Ribs with Dried Cherries

The unique Chile-Cocoa Spice Mix brings depth of flavor to this slow cooker short rib dinner.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Slow Cook: 8 hrs to 10 hrs on low or 4 to 5 hours on high

Mexican Short Ribs with Dried Cherries

Directions

  1. In a blender or food processor, combine the sweet peppers and spice. Cover and puree until smooth; set aside. Season beef all over with salt and pepper. Coat a Dutch oven with cooking spray; heat over medium-high heat. Add beef and cook until deep brown all over, about 10 to 12 minutes. Remove to a plate and drain all but 2 tablespoons fat from pan.
  2. Add onion to pan and cook and stir over medium heat for 5 minutes or until golden. Add garlic; cook and stir for 1 minute more.
  3. Add red pepper puree to the onion mixture. Cook and stir for 3 minutes. Add wine and simmer, uncovered, 3 minutes.
  4. Place a disposable slow cooker liner in a 6-quart slow cooker. Combine onion mixture, tomatoes, broth, cherries, and ribs, along with any juices on plate. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  5. Remove ribs to a platter. Skim excess fat from cooking juices. Serve sauce over ribs and sprinkle with cilantro. Serve with lime wedges.

From the Test Kitchen

Oven Method:

Preheat oven to 325 degrees F. Prepare recipe as directed through Step 3. Increase broth to 1 1/2 cups. Add broth, tomatoes, cherries, ribs, plus any juices on plate to the Dutch oven. Bring to boiling. Cover and bake for 2 1/2 to 3 hours or until fork tender. Remove ribs to a platter. Skim excess fat from liquid in pan and cook, uncovered, until thickened, about 5 minutes. Pour thickened sauce over ribs and sprinkle with cilantro. Serve with lime wedges.

Mexican Beef Stew with Dried Cherries:

Prepare as above, except substitute 3 pounds boneless beef chuck, trimmed and cut into 1-inch cubes for the short ribs. Brown in the sprayed Dutch oven half at a time, adding vegetable oil if necessary. Continue as above for slow cooker or oven, except do not remove beef from sauce.

Mexican Chile-Cocoa Spice Mix

Directions

  1. Shake everything together in a small jar, cover and store in a cool, dark place for up to 6 months.
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Nutrition Facts (Mexican Short Ribs with Dried Cherries)

  • Per serving:
  • 303 kcal ,
  • 13 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 57 mg chol. ,
  • 705 mg sodium ,
  • 22 g carb. ,
  • 5 g fiber ,
  • 10 g sugar ,
  • 29 g pro.
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