Island Braised Short Ribs

Island Braised Short Ribs
Servings: 12 Prep 15 mins Cook 1 hr Bake 325°F 3 hrs Chill overnight


  • 6 extra lean short ribs of beef (about 5 pounds total), cut across bone in twelve 3- to 4-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons canola oil
  • 3 large leeks, trimmed and thinly sliced
  • 2 tablespoons mango nectar
  • 1/2 cup tequila
  • 1/2 cup beef broth
  • 1 canned chipotle chile in adobo, chopped
  • 1 large scallion, chopped

Make It

1. Heat oven to 325 degrees F.

2. Season ribs with salt and pepper. Heat nonstick skillet over medium-high heat. Working in batches, brown ribs, 7 to 10 minutes. Put in large, deep ovenproof pot.

3. In same skillet, heat oil over medium-high. Add leeks; saute until browned, 8 minutes. Add 2 cups nectar, tequila, broth and chipotle; simmer 1 minute. Pour over ribs.

4. Bake, covered, in 325 degree F oven 3 hours or until ribs are very tender; turn ribs over every 45 minutes.

5. Remove pot from oven. Let ribs cool in sauce, uncovered, 30 minutes. Remove ribs from sauce and refrigerate, covered, overnight. Cover sauce in pot and refrigerate overnight.

6. To serve, discard fat from sauce. Add remaining 3 tablespoons nectar, ribs to sauce. Reheat over medium heat, 20 minutes. Top with scallion. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 705, Fat, total (g): 53, chol. (mg): 155, sat. fat (g): 21, carb. (g): 11, fiber (g): 1, pro. (g): 43, sodium (mg): 276, Percent Daily Values are based on a 2,000 calorie diet.