Chipotle Chile Short Ribs

Prep time: 15 minutes (does not include marinating time)
Cook time: 3 hours, 30 minutes
Serves 16

INGREDIENTS:
2 tbs brown sugar
2 tsp kosher salt
1 tsp each chipotle chile, cumin, garlic powder, smoked paprika
4 lb. beef short ribs cut into 2 or 3 rib pieces
3 tbs olive oil, divided
1 cup chopped onion
1 (14.5 oz) can petite diced tomatoes with green chiles
1 chipotle pepper in adobo sauce, chopped
1 (12-oz) bottle Mexican beer or 1 1/4 cups beef broth
Cheese polenta, or cooked white or saffron rice

DIRECTIONS:
- In small bowl combine sugar, salt, chipotle, cumin, garlic powder and paprika. Rub both sides of short ribs with seasoning mixture. Cover ribs tightly with plastic wrap; refrigerate at least 8 hours or overnight.
- Remove ribs from refrigerator; let stand 20-30 minutes. In large pot heat 2 tablespoons of the oil over medium-high heat 2 minutes or until hot. Brown ribs 2-3 minutes per side. Remove ribs to platter.
- Add remaining 1 tablespoon oil to pot. Add onion; cook 3-5 minutes, stirring and scraping up bits. Add tomatoes and chipotle in adobo; cook 3-5 minutes. Return ribs to pot; add beer/beef broth. Bring to boiling. Cover with tight-fitting lid; reduce heat to low. Simmer 2 1/2 - 3 hours or until meat is tender and falls from the bone.
- Serve ribs with sauce over polenta or cooked rice.

*390 calories per serving