A hearty and flavorful dish featuring tender beef short ribs braised in a smoky chili sauce.
Combine the salt, black pepper, cumin, chili powder, and coriander in a bowl.
Mix the spices thoroughly to ensure an even coating on the ribs.
Rub the spice mixture all over the beef short ribs and let them rest for at least 1 hour.
Allowing the ribs to rest with the spices enhances the flavor.
Preheat the oven to 350°F.
Ensure the oven is fully preheated before placing the dish inside.
Heat the olive oil in a large ovenproof pot over medium-high heat.
Use a pot that can transition from stovetop to oven for convenience.
Brown the ribs on all sides in batches, then remove and set aside.
Browning the ribs adds depth to the flavor of the dish.
Add the onion and garlic to the pot and cook until softened.
Stir occasionally to prevent burning.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
Scraping the browned bits adds flavor to the sauce.
Add the diced tomatoes, lime juice, and chipotle chilies to the pot.
Adjust the amount of chipotle chilies to your spice preference.
Return the ribs to the pot, cover, and transfer to the oven. Cook for 1.5 hours.
Ensure the ribs are submerged in the sauce for even cooking.
Remove the pot from the oven and skim off any excess fat.
Removing the fat results in a cleaner sauce.
Simmer the sauce on the stovetop until it thickens slightly.
Stir occasionally to prevent sticking.
Add the sliced Anaheim chili and cook for an additional 10 minutes.
The Anaheim chili adds a fresh and mild heat to the dish.
Garnish with fresh cilantro and lime wedges before serving.
Serve with your favorite side dishes for a complete meal.
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