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Prep Time 0:20

Cook Time 1:30

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.

• ingredients
• 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

Total Cost of Ingredients $13.50

Directions

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.

Serves 2.