Pan-Braised Chipotle Short Ribs
- Prep Time 0:20
- Cook Time 1:30
- Estimated Cost $13.50
- 26 Comments
If time management in the kitchen is a problem for you, look no further than this recipe. These short ribs take only a few minutes to throw together before braising for an hour-and-a-half, leaving you plenty of time to throw together some potato salad or cole slaw and maybe even get some peach ice cream churning.
Note: save any left-over sauce to brush over chicken or burgers the next time you grill.
- 2 tbsp olive or vegetable oil Pantry
- 2 lbs beef short ribs $10
- 1 14.5-oz can fire-roasted crushed tomatoes $2
- 1 7-oz. can chipotle chilis canned in adobo, plus the sauce from the can $1.50
- 2 tbsp brown sugar Pantry
- 3 cloves garlic, smashed Pantry
- salt and pepper Pantry
Recipe Serves 2
- Pat the short ribs dry with a paper towel. Season lightly with salt and pepper.
- Heat oil in a deep, large frying pan (make sure it has a fitted lid for use later in the recipe) over high heat. Brown the fleshy side of the short ribs in the oil, 2-3 minutes.
- While short ribs brown, combine crushed tomatoes (reserve the can), chipotle chilis and sauce, brown sugar, garlic and salt and pepper to taste in a blender. Puree until smooth. Pour mixture over short ribs in pan, making sure the short ribs are fleshy-side down in the sauce. Fill the crushed tomatoes can with water and pour over the ribs. Cover pan with lid and reduce heat to medium.
- Cook, covered for an hour-and-a-half, or until beef is very tender.
- Serve hot with a few spoonfuls of sauce.