These tender chipotle short ribs ain’t just for when you got the winter blues. I make them year-round because they’re mad flavorful, and the leftovers make bomb sandwiches when your girl is too tired to cook. But when I’m serving them fresh off the bone? Y’all already know I’m laying them right over some cheesy Southern grits. They’re meant to be!
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How to Make Chipotle Short Ribs
Step 1: Heat olive oil in a Dutch oven over medium-high. Season the short ribs generously with salt and pepper, then sear them in batches, making sure they’re not touching. Brown all sides until nicely seared, then remove and set aside.
Step 2: Drain the fat, leaving about a tablespoon, then scrape the bottom of the pot and add the onion, bacon, carrots, and celery. Cook until the veggies are tender and the bacon is browned, then add the garlic followed by the flour and stir it in.
Step 3: Mix in the chipotle peppers and adobo sauce, then deglaze with beef stock, red wine, and tamari. Stir in the brown sugar, cocoa powder, cumin, and bay leaves.
Step 4: Bring the braising liquid to a simmer, then add the short ribs back to the Dutch oven. Cover it and cook in the oven until the ribs separate easily with a fork and the liquid has thickened.
PRO TIP: Short ribs taste even better when they’re prepared ahead of time! You can make them 2-3 days in advance. Just follow the reheating instructions below for perfect ribs every time.
Chipotle Short Ribs over Creamy Grits
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Ingredients
For the Short Ribs
- 2 tablespoons extra virgin olive oil
- 3 lbs bone-in beef short ribs about 6-7 ribs
- Kosher salt and freshly ground black pepper to taste
- 1 medium onion chopped or sliced
- 3 slices bacon diced into small pieces
- 5 small carrots chopped into big pieces
- 5 stalks celery chopped into big pieces
- 8 garlic cloves minced
- 2 tablespoons all purpose flour
- 3 Chipotle peppers in Adobo sauce plus 1 tablespoon of adobo sauce from the can
- 1 cup beef stock
- 3/4 cup red wine
- 1/4 cup tamari or soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons cocoa powder
- 1/2 teaspoon cumin
- 2 bay leaves
- Fresh parsley chopped for garnish
For the Grits
- 2 cups half and half
- 2 cups water
- Salt
- 1 cup old-fashioned grits make sure they aren’t instant
- 1 tablespoon unsalted butter plus more as needed
- 1/4 cup goat cheese
- Salt and pepper to taste
Instructions
For the Short Ribs
- Preheat the oven to 375°F. Add olive oil to a dutch oven over medium high heat. Liberally season short ribs with salt and pepper on all sides then add a few to the dutch oven to sear. You should get a nice sizzle sound.
- Brown in batches, making sure they are separated with enough space so they aren’t touching. Make sure they are totally browned on all sides then remove from the pot and set aside.
- Drain out fat leaving just 1 tablespoon. Scrape the bottom of the dutch oven and add in the onion, bacon, carrots, and celery and stir everything together and cook until veggies are tender and bacon has browned.
- Add in the garlic and cook for 30 seconds then sprinkle flour on and stir in.
- Stir in the chipotle peppers and adobo sauce then deglaze with the beef stock, red wine, and tamari. Stir in brown sugar, cocoa powder, and cumin and add in the bay leaves. Bring the braising liquid to a simmer
- Once simmering, add the short ribs back into the liquid, cover, and cook in the oven for 2 1/2 – 3 hours or until ribs are completely tender (easily separated with a fork) and the liquid has thickened.
For the Grits
- Add half and half and water to a large pot over medium high heat and bring to a boil. Add some salt to the liquid.
- Once liquid starts boiling, briskly stir in grits and bring heat down to low and cover with lid. Cook according to instructions on the back of the package (about 20 for stone ground) stirring twice during this time to maintain smoothness. They should be completely tender and thick.
- Once ready, stir in butter and goat cheese and season with salt and pepper to taste. Optional: add more butter if needed, but it will already taste rich with the short ribs and sauce on top.
Notes
- Start with good short ribs. Look for ones that are well-marbled and meaty. None of that gray, sad-looking stuff. A local butcher is your best bet for quality.
- Don’t crowd the pan when searing. Give your ribs some space in the Dutch oven so they brown up evenly on all sides.
- Take your time. These Dutch oven braised short ribs need low and slow cooking to break down and get tender.
- Stir those grits, y’all. Don’t just throw a lid on and walk away. Stirring a few times while they cook helps keep them smooth and creamy.
- Fridge: Store the short ribs in an airtight container for up to 4-5 days. Keep the grits separate boos. They’ll last about 3-4 days.
- Freezer: Let the ribs cool, shred the meat off the bone, and pack it into a freezer-safe container. You can freeze the sauce with it or on its own. They’ll keep for up to 3 months.
- Reheating: Warm the ribs on the stove in a covered pot for about 20 minutes, or pop them in a 350°F oven for 15-20 minutes until heated through.
Nutrition
Serving Suggestions
- Grits: Ribs and grits are meant to be, y’all. I have another cheesy grits recipe you can try, but there are also sweet potato grits, baked grits, and cauliflower grits.
- Veggie Sides: Southern green beans, honey-glazed carrots, green bean casserole, and Southern collard greens all work great here.
- Mash or Rice: Try mashed potatoes, mashed sweet potatoes, garlic mash, cream cheese mash, rice and peas, or even dirty rice to soak up all that sauce.
- Bread: Serve your red wine braised short ribs with skillet cornbread, buttermilk biscuits, or dinner rolls to mop up every last bit.
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Recipe Help
You can, but they may cook a little faster. So start checking for doneness around the 2-hour mark.
Beef broth or more stock.
Yup! Just cut it into big chunks so it cooks evenly.
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OH LORD GIRL, THESE ARE AMAZING AND SO DELICIOUS. MELT IN YOU MOUTH IS NOT EVEN CLOSE. THEY ARE A DREAM FULL OF GOODNESS WHEN YOU EAT THIS FOOD. I USED THE MEXICAN CHOCOLATE IN THIS IT HAS A TOUCH OF CINIMMON BUT IT WAS VERY TASTY ANYWAY!
great short rib recipe, a few extra ingredients than my typical recipe and never made them with grits, a wonderful pairing so much better than mashed potatoes, thank you!
You always come up witht he best flavors for ribs! This was so delicious that I need to make a bigger batch for my family!
These were so fall off the bone tender! I can’t wait to make them again.
This was everything a gourmet meal should be, and then some! Turned out perfectly hearty and delicious; easily, a new favorite comfort food!
This looks so satisfying and delicious!! Love all of the flavors in this recipe!!
The best rib recipe- hands down! These ribs were tender, juicy, and fell off the bone. Leftovers were even better!