Wednesday, January 15, 2014

Chipotle Braised Short Ribs

These beefy short ribs are braised in red wine and chipotle peppers until they fall off the bone. Served over polenta, potatoes, or pasta, there's really no more comforting dish.
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 When I'm entertaining guests, there's a couple of prerequisites when choosing a dish to serve.
First of all, it has to taste out of this world good.

Secondly, and most importantly, I have to be able to make it ahead of time. Because who wants to be rushing around the kitchen putting hot food on the table when you could be kicking back and enjoying time with your friends?
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These short ribs are a cinch to make. You'll want to sear them over high heat to get a nice crust before sending them off to the oven to braise in some good red wine and chipotle peppers.
Once they are falling off the bone, you can shred them up and blend the sauce to thicken it.
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I served these amazing ribs over polenta, but they would also be great served over mashed potatoes or even pappardelle pasta. 
Or over a card board box.
Seriously, they are that good.

Chipotle Braised Short Ribs
Serves 6

6 beef short ribs, about 4 lbs
2 Tbsp olive oil
Kosher salt
Freshly ground black pepper
1 medium yellow onion, diced
4 carrots, diced
4 celery stalks, diced
6 garlic cloves, smashed
2 Tbsp flour
4 chipotle chiles in adobo sauce
1 Tbsp adobo sauce from the can of chipotle chiles
2 cups of good red wine, I used a Cabernet 
1 cup beef broth
2 bay leaves

Preheat oven to 275º. 
Sprinkle short ribs evenly with salt and pepper.
Heat an ovenproof Dutch oven over medium-high heat. Pour in olive oil. Working with three ribs at a time, sear evenly on both sides, about 2 minutes per side. Remove onto a plate and repeat with remaining three ribs. Remove those to a plate and set aside.
Reduce heat to medium and add onion, carrots, and celery to pan. Saute until onions are translucent and vegetables are soft. You do onto want to brown the vegetables. Add garlic to pan and sauté for one additional minute. 
Sprinkle flour over vegetables and stir well to combine. Allow to cook for 2 minutes. Add chiles, adobo, and red wine, broth and bay leaves. Scrape the browned bits from the bottom of the pan. Add the ribs back to the pan and allow to come to a boil.
Cover the pan and place in the preheated oven. Braise for about 3 hours.
Remove ribs from pan and place on a sheet pan. Remove bones from ribs and shred meat using two forks.
Using an immersion blender, carefully blend the vegetables in the stock creating a thickened sauce. Add the meat back to the sauce. Keep warm over low heat until ready to serve.
Enjoy over polenta, potatoes, or pasta.






2 comments:

  1. Hi Nina! this looks tasty - do you mind if I repost your link on my facebook page?

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    1. Thanks so much Joyce! I don't mind at all if you re-post. :)

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