- 1 Tbsp. oil
- 5 lbs. beef short ribs
- 2 poblano peppers, roasted, peeled and seeded
- 1/4 cup water
- 4 tsp. Knorr® Beef flavor Bouillon
- 2 cloves garlic
- 1/2 cup pineapple jelly
Amount per serving
Calories from Fat920
Preheat oven to 350°.
Heat oil in large heavy skillet over medium-high heat and brown ribs in batches, turning occasionally, about 5 minutes.
Remove ribs to roasting pan; cover pan with aluminum foil and bake 3 hours or until ribs are very tender.
Meanwhile to make glaze, puree poblano peppers, water, Knorr® Beef flavor Bouillon and garlic in food processor or blender until smooth. Combine pineapple jelly and poblano mixture in small saucepan and bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, until thick, about 10 minutes. Set aside.
Brush or spoon glaze over cooked ribs; bake an additional 10 minutes until glazed.