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.
25 people Yepped this recipe
Comments
Print Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment