Peter found a small package of boneless beef country ribs on special the other day. I still had a bit of my home-smoked jalapeno adobo to form the base of a marinade.
So I just made this up.
We’ve been heavily into roasting vegetables lately. As a side dish I sprayed green beans with generic Pam, salted and peppered them, and sprinkled them with asiago cheese. Roasted at 400 degrees for 12-15 minutes.
Peter made a really nice orzo and rice pilaf.
Braised boneless beef ribs
2 tbsp chipotle in adobo
¼ cup chicken stock
1 dried pasillo pepper, seeded and ground in spice grinder
2 tbsp vegetable oil
½ tsp black pepper
1 lb. boneless beef ribs
Mix together the first 5 ingredients. Coat the ribs with the marinade and refrigerate overnight.
Preheat the oven to 300 degrees.
Put the ribs and the marinade in a casserole with enough room so that they are not jammed together. Add ½ cup beef broth. Bake for 2 – 2 ½ hours, turning the ribs a couple of times. When tender, set aside to rest for 15 minutes. Eat.
So I just made this up.
We’ve been heavily into roasting vegetables lately. As a side dish I sprayed green beans with generic Pam, salted and peppered them, and sprinkled them with asiago cheese. Roasted at 400 degrees for 12-15 minutes.
Peter made a really nice orzo and rice pilaf.
Braised boneless beef ribs
2 tbsp chipotle in adobo
¼ cup chicken stock
1 dried pasillo pepper, seeded and ground in spice grinder
2 tbsp vegetable oil
½ tsp black pepper
1 lb. boneless beef ribs
Mix together the first 5 ingredients. Coat the ribs with the marinade and refrigerate overnight.
Preheat the oven to 300 degrees.
Put the ribs and the marinade in a casserole with enough room so that they are not jammed together. Add ½ cup beef broth. Bake for 2 – 2 ½ hours, turning the ribs a couple of times. When tender, set aside to rest for 15 minutes. Eat.
Save the liquid from the casserole for another application (soon to come).
Stephen, it looks delicious. I love beef country ribs but they're so hard to find here. Never heard of pasillo pepper. This has to be a great spicy dish with your adobo. That's one fine dinner for you and Peter!
ReplyDeleteIt sounds like the two of you had a fabulous meal and shared responsibility prepping the courses. It all sounds delicious. Have a great day, Stephen. Blessings...Mary
ReplyDeleteThat looks fantastic Stephen! I love the use of the adobo sauce...that underlying smokey flavor can't be beat!!
ReplyDeleteI have some dried pasilla chilies and I love them with beef so your recipe has my attention.
ReplyDelete