Ingredients
3
teaspoons roasted ground cumin
1
teaspoon salt
3 1/2
lb beef short ribs
2
tablespoons olive oil
1 1/4
cups chopped onions
4
cloves garlic, finely chopped
1
bottle (12 oz) regular or nonalcoholic beer
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1/4
cup fresh lime juice
1
large chipotle chile in adobo sauce (from 7-oz can), chopped
1/4
cup sliced almonds, toasted, finely chopped
1/4
cup finely chopped fresh cilantro
2
teaspoons olive oil
1
teaspoon grated lime peel
1/8
teaspoon salt
Preparation
Heat oven to 300°F. In small bowl, mix cumin and 1 teaspoon salt; rub evenly over ribs.
In 6-quart ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Add half of ribs; cook until brown on all sides. Repeat with remaining ribs. Remove ribs to plate. Add onion and garlic to Dutch oven; cook over medium heat 3 minutes or until onion is tender. Add beer, stirring to loosen brown particles. Stir in tomatoes, lime juice and chipotle chile. Heat to boiling. Return ribs to Dutch oven.
Cover; bake 3 hours or until very tender. Remove ribs to serving platter; cover to keep warm. Skim fat from cooking liquid. Heat to boiling; boil 15 minutes or until reduced by half.
Meanwhile, in small bowl, gently toss all gremolata ingredients. Spoon cooking liquid over ribs; sprinkle with gremolata.
