Saturday, June 21, 2014

Chipotle Braised Short Ribs


BUT...this recipe is great for a lot of slow cooked meats....
i've cooked beef cheeks, pork necks and soon will test some pork belly and trotters.

go BIG or go home...
i mean...make EXTRA.
you will thank me later.

OH...and as the original recipe states...if you can wait a day after cooking, it gets even BETTER !

serve over rice, pasta, mashed potatoes, polenta steamed veg. etc....
shown above with braising gravy/sauce and KONJAC Noodles for a gluten free Paleo-friendly hearty meal.

original found HERE

2 Tbsp olive oil
6-8 pieces short ribs
Kosher salt
fresh ground pepper
4 small carrots, diced
4 stalks celery, diced
i medium onion, diced
6 cloves garlic, smashed
2 Tbsp flour
4 chipotle peppers in adobo sauce...(or 2-3 if you can't handle the heat.)
2 tsp adobo sauce...(from canned chipotles)
note...i put 2 TABLEspoons.
2 cups red wine.  a syrah or zinfandel works.
1 cup beef stock (homemade is best. canned is a bit salty)
2 bay leaves

you can do this in a slow cooker, is much better braised in a dutch oven.
preheat oven to 275F.
season the ribs all over with salt and pepper.  add a little olive oil to the dutch oven.  get your pot at med/hot and brown the meat on all sides.  do not crowd the pot.  you might have to do this in batches....set browned meat aside.
add carrots, celery, onion and garlic to the oil in the casserole pot.  cook on medium heat until vegetables are softened and golden.  about 10 minutes.  season with salt and pepper.
NOW...add flour, chipotle peppers and adobo sauce to the casserole with veg.  stir to combine.  deglaze the pot with red wine.  stir up ALL the good brown bits.  bring to a simmer and add the beef stock.
return the ribs to the pot and add bay leaves.  bring this to a slow simmer.  cover the pot and place in oven.  cook until the ribs are very fork tender.  about 3 hours.
IMPORTANT to check seasoning.  i tend to "under-salt".  you might want to add a little Liren says...if you can wait or save some for the next day...they get EVEN BETTER


get the biggest meatiest ribs you can find
dice your veg.  i think it looks good in the gravy/sauce.


hạt điều mật ong said...

so delicious

plastikiniai langai said...

very nice info, i am glad to see :)

MyThy as in "Mighty" said...

Do you think I can make this in the pressure cooker?

natalie @ wee eats said...

These look amazing!

komal singh said...

Thanks so much for an amazing blog! So much work and sharing. I am truly impressed.
KFC Food Coupon review said...

Thanks for sharing the recipe i will do give it a try and will definitely get back to you on this with my review i will also soon visit other sections of your website.

Christian S. Herzeca, Esq. said...
This comment has been removed by the author.
Christian S. Herzeca, Esq. said...

one additional thought with braised short ribs: best to cook day 1, refrigerate over night, skim congealed fat off day 2, reheat and eat.

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