Makes 4 to 6 servings


2 pounds beef Country-Style Ribs

1 tablespoon vegetable oil

1/2 teaspoon salt

1 cup chopped onion

1 can (28 ounces) crushed tomatoes, undrained

3 medium poblano peppers, seeded, coarsely chopped

1 to 2 chipotle peppers in adobo sauce, finely chopped


Chopped onion, cilantro and lime wedges (optional)


Heat oil in stockpot over medium heat until hot. Brown half of beef ribs; remove from stockpot. Repeat with remaining beef. Season with salt.

Add onion to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally. Stir in tomatoes, poblano and chipotle peppers, as desired. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender.

Remove beef; keep warm. Skim fat from cooking liquid. Spoon cooking liquid over beef. Garnish with chopped onion, cilantro and lime wedges, if desired.

Test Kitchen Tips

Recipe can be prepared in a 3-1/2 to 5-1/2 quart slow cooker. Browning beef ribs is optional. Place ribs, poblano peppers, onion and chipotle peppers in 3-1/2 to 5-quart slow cooker. Top with tomatoes. Cover and cook on LOW 7-1/2 to 8-1/2 hours, or on HIGH 5 to 6 hours or until beef is fork-tender. (No stirring is necessary during cooking.) Continue as directed in Step 3.