Rich, meaty, sweet and spicy....Honey Chipotle Braised Short Ribs are classic comfort food.
Prep Time15 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr45 minutesmins
Course: Beef
Cuisine: Mexican
Keyword: braised short ribs
Servings: 6servings
Calories: 520kcal
Author: Kellie from The Suburban Soapbox
Cost: $20
Equipment
1 dutch oven
Ingredients
6bone-in short ribs
1tablespoonolive oil
2cupsdiced onion
2carrotspeeled and diced
1celery stalkdiced
3garlic clovesminced
3tablespoonstomato paste
1teaspoonground cumin
1teaspoonground cayenne
1/2teaspoonchili powder
1canned chopped hatch chilisdrained (if you can't find hatch chilis, use canned green chilis)
3canned chipotle chilis
3tablespoonsadobo saucefrom the canned chipotle chilis
1 1/2cupsdry red wine
1 28ouncecan diced tomatoesdrained
2cupsbeef stock
1/4cuphoney
2 1/2tablespoonsroom temperature butter
3tablespoonscornstarch
Instructions
Preheat oven to 350 degrees.
Season each short rib generously with salt and pepper.
Heat the olive oil in a large dutch oven or braisier over medium heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side cooking in batches, if necessary. Do not overcrowd pan.
When the short ribs are very brown on all sides, transfer them to a platter. (If using the slow cooker, transfer ribs to the slow cooker or crock pot at this point.)
Drain all but two tablespoons of the fat, add the onions and cook until softened. Stir in the carrots and celery, continue cooking for an additional 3-4 minutes. Stir in the garlic and cook for 1 minute or until fragrant.
Stir the vegetables and add the tomato paste. Brown the tomato paste for 2-3 minutes. Stir in the cumin, cayenne, chili powder, hatch chilis, chipotle chilis and adobo sauce. Cook for 1-2 minutes.
Add the wine and scrape the bottom of the pan to release the brown bits. Lower the heat and reduce the mixture by half.
Stir in the tomatoes, beef stock and honey. Bring the mixture to a boil and return the short ribs to the pan bone side up. Place the lid on the pot and transfer to the oven. Roast the short ribs for 1 1/2 hours or until the ribs are tender but not falling off the bone. (If using the slow cooker, do not return the ribs to the pot but pour the sauce mixture over the ribs in the slow cooker, cover and cook on high for 6-7 hours.)
Return the pot to the stove top over medium heat. Remove the lid and bring the mixture to a boil. Continue to cook for 20 minutes or until the sauce reduces slightly.
Whisk together the butter and cornstarch until smooth. Transfer the short ribs to a platter and cover to keep warm. (This method is the same for the slow cooker or crock pot.)
Stir in the butter mixture and continue to cook for 2-3 minutes until the sauce thickens. Turn off the heat and return the ribs to the pot turning to coat.
Serve immediately with 1/2 cup of sauce.
Notes
Braised short ribs can be made up to 24 hours in advance. Cover and store in the refrigerator. To reheat, warm in a 350 degree oven for 30 minutes.