Winter is the ideal time for braised short ribs. Here we add a Mexican flare to them by braising the short ribs in a chipotle pepper, tomato and chicken stock base spiced with toasted cumin, coriander, garlic and chili powder. Once the short ribs are fork tender we add Anaheim peppers to the braising liquid and cook the peppers. We then sauce the short ribs with the braising liquid and the peppers. So, yes this dish has a little kick to it. We love serving the short ribs with  jalapeno mashed potatoes.

This meal is ready to warm and enjoy.

Contains dairy

Ingredients:  black pepper, cumin, chili powder, coriander, beef short ribs, oil, onion, garlic, chicken stock, tomatoes, lime, anaheim green chiles, cilantro

Ingredients: potatoes, butter, cream, jalapeno, salt, black pepper