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Chipotle Braised Short Ribs
Tender beef short ribs in a rich sauce made of red wine and chipotles in adobo.
servings: 4
total time: 3 hours 30 minutes
recipe by: Frankie
Ingredients
- 4 pounds bone-in beef short ribs
- salt & pepper
- 2 TBSP peanut oil
- 1 TBSP unsalted butter
- 3 TBSP all-purpose flour
- 1 large yellow onion, chopped
- 2 carrots, peeled and sliced
- 3 garlic cloves, minced
- 1 cup red wine
- 2 cups chicken stock
- 7-ounce can chipotles in adobo sauce, chopped
- 1/2 tsp dried thyme
- 1 bay leaf
Directions
- Preheat the oven to 325°F.
- Pat the short ribs dry with paper towels and season generously with salt & pepper. Heat the oil in a dutch oven over medium-high heat. When the oil is hot sear the short ribs until well browned. Transfer the seared short ribs to a plate and set aside.
- Reduce the heat on the stove to medium and melt the butter in the dutch oven. Stir in the flour until well combined. Add the onion, carrot, garlic, 1/2 tsp salt, and 1/4 tsp pepper to the pot and cook, stirring often, for about 3 minutes.
- Add the red wine, chicken stock, chipotles in adobo, thyme, and bay leaf to the pot. Increase the heat to high and bring to a boil.
- Return the short ribs to the dutch oven and submerge in the liquid. Place a lid on the dutch oven and place in the preheated oven. Cook in the oven, covered, until the short ribs are very tender, about 3 hours.
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