Seared Southwest Short Ribs

Served with Tamales and Green Chilies

These savory short ribs have a uniquely southwest flavor with just a little bite.

3-4 Lbs Beef short ribs
1 Can vegetable broth (14 oz)
1 Medium onion, coarsely chopped
1 Can Tomatillos (28 oz)
1 Red bell pepper, roasted, seeds removed & chopped
2-3 TBSP Arizona Chipotle Rub
16 oz Package egg noodles
¾ C Mild green chilies (canned), chopped
2 Stalks celery, chopped
½ C Red wine
4 Cloves garlic, chopped
2-3 TBSP Olive oil
Fresh parsley or cilantro for garnish

Add olive oil to Dutch oven and put on medium high heat. Season ribs well on all sides with Arizona Rub then sear for about 2-3 minutes per side. Remove from pot and set aside. Reduce heat to medium, add chopped onions celery, red bell pepper, 1 TBS Arizona Rub, garlic and sauté until onions are translucent. Deglaze pan with red wine and simmer for about 2 minutes. Add quartered tomatillos green chilies and vegetable broth and mix well. Place seared short ribs in mixture, cover and continue cooking on low or simmer setting for about 3 hours until ribs are tender.

When you’re sure ribs are done, boil egg noodles being careful not to overcook. Drain and keep warm. Remove ribs from pot and set aside. Skim off oil then, if desired, thicken sauce with flour (mix 1 to 2 tablespoons flour and a little sauce in a cup then add to pot). To serve, add noodles to bowl then place two ribs on top and cover with tomatillo and green chili sauce. Garnish with chopped parsley or cilantro.

Serves about 4

*Cook times are approximate.