Island Braised Short Ribs

Ingredients

• 5 lbs extra-lean short rib of beef, cut across bone in twelve 3- to 4-inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons canola oil
• 3 large leeks, trimmed and thinly sliced
• 2 cups mango nectar, plus
• 3 tablespoons mango nectar
• 1/2 cup tequila
• 1/2 cup beef broth
• 1 canned chipotle chile in adobo, chopped
• 1 large scallion, chopped

Directions

1. 1

   Heat oven to 325 degrees.

2. 2

   Season ribs with salt and pepper. Heat nonstick skillet over medium-high heat. Working in batches, brown ribs, 7 to 10 minutes. Put in large deep ovenproof pot.

3. 3

   Drain the fat from skillet, and then heat the oil over medium-high. Add leeks; saute until browned, 8 minutes. Add 2 cups nectar, tequila, broth and chipotle; simmer 1 minute. Pour over the ribs.

4. 4

   Bake, covered, in 325 degree oven 3 hours or until the ribs are very tender; turn ribs over every 45 minutes.

5. 5

   Remove pot from oven. Let ribs cool in sauce, uncovered, 30 minutes. Remove ribs from sauce and refrigerate, covered, overnight.

6. 6

   To serve, discard fat from sauce. Add remaining 3 tablespoons nectar and ribs to sauce. Reheat over medium heat, 20 minutes. Top with scallion.