Chipotle Braised Short Ribs with Roasted Poblano Polenta

Name: Chipotle Braised Short Ribs with Roasted Poblano Polenta
Total time: 300 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 pounds beef short ribs, bone-in and trimmed; 2 tablespoons olive oil; 1 large onion, finely chopped; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1 cup beef stock; 2 cups canned crushed tomatoes; 3 chipotle peppers in adobo sauce, chopped; 2 tablespoons adobo sauce from can; 2 teaspoons ground cumin; Flaky sea salt, to taste; Freshly ground black pepper, to taste; 3 large poblano peppers; 1 1/2 cups polenta; 4 cups water; 1 cup milk; 3 tablespoons unsalted butter; 1/2 cup grated Cotija cheese

Mexican · Year-round · 300 min · Serves 6 · By Lesapor Test Kitchen

This advanced recipe embraces the bold flavors of Mexican cuisine, marrying tender chipotle-braised short ribs with a velvety roasted poblano polenta. Ideal for meal prep, this dish improves with time, allowing the flavors to meld beautifully. Specialty chipotle peppers and poblano chilies add depth and complexity, making it perfect for an impressive dinner party or a comforting family meal.

Ingredients

3 pounds beef short ribs, bone-in and trimmed
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup beef stock
2 cups canned crushed tomatoes
3 chipotle peppers in adobo sauce, chopped
2 tablespoons adobo sauce from can
2 teaspoons ground cumin
Flaky sea salt, to taste
Freshly ground black pepper, to taste
3 large poblano peppers
1 1/2 cups polenta
4 cups water
1 cup milk
3 tablespoons unsalted butter
1/2 cup grated Cotija cheese

Method

Preheat the oven to 325°F (163°C). Season short ribs generously with flaky sea salt and freshly ground black pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 8-10 minutes. Remove and set aside.
Add onion to the same pot and sauté for 5 minutes until translucent. Stir in garlic and tomato paste, cooking for another minute.
Pour in beef stock, crushed tomatoes, chipotle peppers, adobo sauce, and ground cumin. Return the short ribs to the pot, ensuring they are submerged in the sauce. Bring to a simmer.
Cover the Dutch oven and transfer to the oven. Braise for 3 hours, or until the meat is fork-tender and falling off the bone.
While the ribs are cooking, roast the poblano peppers directly over a gas flame or under a broiler until charred on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and finely chop the peppers.
In a medium saucepan, bring water and milk to a simmer. Gradually whisk in polenta, stirring constantly to prevent lumps. Cook until thickened, about 20-25 minutes.
Stir in unsalted butter, chopped poblano peppers, and grated Cotija cheese. Adjust seasoning with flaky sea salt.
Serve the short ribs atop a generous portion of roasted poblano polenta, garnished with additional Cotija cheese if desired.