Smoky Chipotle Short Ribs

A bowl filled with short ribs on a bed of polenta.

5 from 1 vote

These smoky chipotle short ribs are slow-braised until fork-tender in a rich tomato and adobo sauce. They're packed with bold flavor and just the right amount of heat. Serve them over polenta, our mashed red potatoes, or tuck the shredded meat into tacos or sandwiches.

Prep Time20

Total Time20

Course: Main Dish

Cuisine: American

Keyword: Dutch Oven Short Ribs with Polenta

Servings: Servings

Author: Pat Nyswonger

Ingredients

4 to 4½ pounds meaty chuck short ribs bone in about 6 pieces
1 tablespoon salt
1 teaspoon ground black pepper
4 tablespoons vegetable oil divided
1 large onion chopped
6 garlic cloves grated or minced
1 (15 ounce) can canned tomatoes whole or diced
3 tablespoons tomato paste
1 to 3 chipotle peppers in adobo sauce to your taste preference (don't use the whole can)
2 tablespoons fresh oregano chopped
1 tablespoon ground cumin
1 tablespoon dried Mexican spice mix
2 cups beef broth
2-3 bay leaves

Instructions

Preheat the oven to 275°F.
Pat the short ribs dry and season all sides with salt and pepper.
Heat 2 tablespoons of the oil in a Dutch oven or heavy-bottomed pot over medium heat. Working in batches, sear the ribs on all sides until well browned, about 3 to 4 minutes per side. Don’t overcrowd the pot, brown in two batches if needed. Transfer the browned ribs to a plate.
Add another tablespoon of oil to the pot. Add the chopped onion and sauté for 2 to 4 minutes, until softened. Stir in the garlic and cook for 30 seconds.
In a blender or food processor, combine the canned tomatoes, tomato paste, and chipotle peppers. Blend until smooth.
Pour the tomato mixture into the pot with the onions and garlic. Stir in the cumin, oregano, and Mexican spice mix.
Add the beef broth and bay leaves, then return the short ribs to the pot. The ribs should be mostly covered in liquid; add a little more broth if needed.
Bring the mixture to a simmer on the stovetop. Cover the pot and transfer it to the oven. Braise for 2½ to 3 hours, or until the meat is fork-tender and pulls apart easily.
After 1½ hours, check the liquid level. If it looks low, add more broth and cover again.
Once the ribs are fork-tender, remove the pot from the oven. Use a spoon to skim off any excess fat from the surface of the sauce.
Before serving, remove the bay leaves. Serve the short ribs whole or shred the meat and stir it back into the sauce.

Notes

After the ribs have been braising for 1½ hours, remove the lid and check the level of the liquid, adding additional broth if necessary. Recover the pot and continue cooking until they are fork-tender.
The spicy adobo flavor dissipates as the short ribs braise. For a more spicy flavor, stir additional adobo sauce into the braising sauce just before serving.
If making this dish a day in advance, transfer the beef ribs to a plate, cover and refrigerate. Place Dutch oven in the refrigerator and when the accumulated fat hardens remove and discard it. To reheat, return the beef ribs to the Dutch oven, set on the stovetop over medium-low heat and simmer for 20 minutes.

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