BrokeAss Gourmet

BrokeAss Gourmet

Pan-Braised Chipotle Short Ribs

  • Prep Time 0:20
  • Cook Time 1:30
  • Estimated Cost $13.50

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


  1. Pat the short ribs dry with a paper towel. Season lightly with salt and pepper.
  2. 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.
  3. 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.
  4. Cook, covered for an hour-and-a-half, or until beef is very tender.
  5. Serve hot with a few spoonfuls of sauce.

Category: Meals

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What They're Saying

Brian, on Jun 22, 08:13 AM, wrote:

Yep, I’ve decided. I can no longer read food blogs before I have breakfast! I’m starving. These ribs look great. I’ve tried to cook short ribs and have not had the best success. Braising for an hour and a half, that sounds like the ticket!

I’ll be sure to give this recipe a try.


Kimberly Wolf, on Jul 1, 01:05 AM, wrote:

I made these tonight and they didn’t turn out too great. I started them on the stove but decided to put them in a slow oven because I had to run out and pick up kids from kid stuff. They turned out tough and the sauce did not reduce back dowm.I probably should have kept them on the stove.I made a double batch of the sauce which turned out to be very flavorful but too hot for me and my family so I mixed it half and half with barbeque sauce and used it on ribs.They were fabulous, a lot of heat but really nicely balanced.

Dana, on Nov 2, 01:29 PM, wrote:

Now that we had a rainy weekend I thought it would be a perfect time for these ribs. They came out great, but a little too hot for my taste. Next time I’ll use half a can of the chipotles. Otherwise, they were easy to make and filled the need to comfort food on a wet Sunday night. I served them over polenta. Yumm