•    Time: 1 hour
  •    Serving Size: 6

Ingredients

  • 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

Pressure cooker Instructions

  • 1. Brown beef in batches.

  • 2. Add onion, poblano peppers and chipotle peppers to the beef ribs. 

  • 3. Top with tomatoes. 

  • 4. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 50-60 minutes on pressure cooker timer. Use quick release feature to release pressure; carefully remove lid.

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

slow COOKER INSTRUCTIONS

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