Cook ribs in 2 Tbsp. dressing in Dutch oven or large deep skillet on medium-high heat 4 min. on each side or until browned on both sides. Remove ribs from pan; cover to keep warm. Add remaining dressing and carrots to pan; cook and stir on medium-high heat until lightly browned. Remove from pan.
Return ribs to Dutch oven; add chiles. Cook and stir on medium heat 2 min. Beat broth, barbecue sauce, orange juice, honey and flour with whisk until well blended; pour over ribs. Bring to boil; cover. Simmer on low 1-1/2 hours. Add carrots; cook 30 min. or until ribs and carrots are tender.
Remove ribs, carrots and chiles from sauce; discard chiles. Skim excess fat from sauce. Stir soy sauce and zest into sauce. Serve ribs, carrots and sauce over rice.
Balance this special-occasion entree with smart side dishes. For example, choose a mixed green salad and your favorite hot steamed vegetable.
Arbol chiles are dried red chiles that are quite hot. Dried pequin or cayenne peppers can be substituted. For less heat, use fewer chiles.
Beef short ribs are rectangles of beef that are about 3 inches by 2 inches. Short ribs consist of layers of fat and meat and contain pieces of the rib bone.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 5g
Trans Fat 1g
Total Carbohydrates 49g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.