Island Braised Short Ribs

Makes 12
Prep 15 m
Cook 60 m
Bake 180 m
Chill overnight

Ingredients

Directions

  1. 1 of 6 Heat oven to 325 degrees F.
  2. 2 of 6 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. 3 of 6 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. 4 of 6 Bake, covered, in 325 degree F oven 3 hours or until ribs are very tender; turn ribs over every 45 minutes.
  5. 5 of 6 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. 6 of 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 Information for Island Braised Short Ribs
Servings Per Recipe: 12
Per Serving: 21 g sat. fat, 155 mg chol., 53 g Fat, total, 11 g carb., 276 mg sodium, 1 g fiber, 43 g pro., 705 kcal cal.