How to make Chipotle-Braised Short Ribs:
Yield: 6 servings
- 5 lbs. beef short ribs, boneless
- 1 tbsp. kosher salt
- 1 tsp. black pepper
- 4 oz. vegetable oil
- 1 lb. yellow onion, chopped
- 1/2 lb. carrots, chopped
- 1/2 lb. celery, chopped
- 4 garlic cloves, smashed
- 1 tbsp. all-purpose flour
- 8 fluid oz. red wine
- 8 fluid oz. red wine vinegar
- 64 fluid oz. beef stock
- 3.5 oz. chipotle peppers in adobo (half of a can), pureed
- 1 tbsp. cayenne pepper
- 1 tbsp. Worcestershire sauce
- 1 tbsp. steak seasoning
- 1 tbsp. chili powder
- 2 fluid oz. molasses
- 8 fluid oz. BBQ sauce
1. Cut the boneless short rib into portions that weigh approximately 8 ounces.
2. Season liberally with the salt and pepper.
3. Heat the oil in a large braising pan or sauté pan to a sizzle and sear the short ribs until they are dark brown on all sides.
4. Add the onions, carrots and celery. Lightly caramelize all sides of the veggies.
5. Smash the garlic cloves to release the flavor and aroma. Add to the pan and sauté for 1 minute.
6. Remove the meat and place in a Dutch Oven or heavy pot with a tight-fitting lid.
7. Add the flour to the braising pan with the vegetables, stir until absorbed and then deglaze with the red wine. Loosen all of the brown bits stuck to the bottom of the pan by scraping it with a spatula, wooden spoon or another heat-resistant utensil.
8. Mix all of the remaining ingredients together with the beef stock and pour into the pot. Bring the mixture to a boil. Remove from heat and pour the stock mixture over the short ribs in a metal hotel pan. Make sure the ribs are completely covered
9. Cover and bake in a convection oven at 350 degrees for 3 hours. Keep the cooking the liquids to make a sauce.