These slow-cooked Chipotle Short Ribs are fall-off-the-bone tender! Juicy beef is seasoned to sweet, spicy, and smoky perfection. Serve them alongside creamy, cheese-infused grits for a hearty Sunday dinner.
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If you’ve never had the chance to try short ribs, you are seriously missing out! If you enjoy ribs, then short ribs are a must! They’re melt-in-your-mouth tender and packed full of flavor.
Plus, these Chipotle Cocoa Short Ribs are much easier to make than you think! If you give this recipe a try, I promise you’ll be making it over and over again!
What Are Short Ribs?
Beef short ribs are a cut of meat from the brisket, chuck, plate, or rib areas of the cow. Typically, each one contains a short piece of rib bone with a large piece of meat on top. The meat is often on the tougher side, which is why slow cooking methods are required to transform it into a soft, juicy, and tender texture.
Since short ribs have a way of absorbing seasonings like a sponge, I wanted to feature smoky chipotle peppers and cocoa powder for this recipe. If you love flavor-packed meals, this is one for the books, y’all!
Ingredients For Chipotle Short Ribs
Short Ribs
- Olive oil — Make sure you use good-quality extra virgin olive oil for the best taste. Other vegetable oils like avocado oil will also work.
- Beef short ribs — You will need about 6-7 bone-in beef short ribs for this recipe. Purchase them from a local butcher for the best quality.
- Mirepoix — Onions, celery, and carrots all add rich, savory, and hearty flavors that form the base of the braising liquid. This combination is heavenly!
- Bacon — I’ll take any excuse to add bacon to a recipe! It adds a sweet, nutty, and buttery element that these short ribs cannot do without.
- Garlic — For the perfect bite, I recommend fresh garlic over garlic powder. But if that’s all you have, use ¼ teaspoon for every clove.
- Flour — I use all-purpose flour to thicken the sauce, creating a thick, rich, and comforting gravy to serve over the short ribs and grits.
- Chipotles in adobo — Canned chipotle peppers in adobo work to provide spicy, smoky, and tangy flavors that pair incredibly well with beef and cocoa.
- Beef stock, red wine, tamari — To simmer the short ribs in. Each of these ingredients brings umami, hearty, and full-bodied flavors to the recipe.
- Brown sugar — To balance out the spice and savoriness. I prefer brown sugar as it adds deep, caramel, and toffee-like flavors. If you don’t have any, use regular sugar with a touch of molasses for a similar taste.
- Cocoa powder — It wouldn’t be Chipotle Cocoa Short Ribs without a healthy dose of cocoa powder! Ensure you have cocoa powder and not cacao powder as it can be a little more pronounced in taste.
- Cumin, bay leaves — Along with all of the other savory ingredient in this recipe, cumin and bay leaves provide earthy, herbaceous, and satisfying elements.
- Salt, pepper — Use kosher salt and freshly cracked pepper to season both the short ribs and the grits. If you use regular table salt, reduce the amount slightly.
Grits
- Cream — I recommend half-and-half for grits to create an ultra-creamy, velvety texture. If you don’t have half-and-half, use ¾ cup milk and ¼ cup heavy cream for every cup.
- Water — To cook the grits in along with the half-and-half.
- Grits — Make sure you are not using instant grits. You want old-fashioned grits for the best results.
- Unsalted butter, goat cheese — Added in at the end to create the coziest, creamiest, and dreamiest consistency. If you don’t have goat cheese, substitute with ricotta, cream cheese, or extra butter!
How to Make Chipotle Cocoa Short Ribs
Short Ribs
- Prep the Short Ribs – First, you’ll need to preheat your oven to 375 degrees F and heat some olive oil in the Le Creuset Dutch oven over medium-high. Season the short ribs generously with salt and pepper on all sides.
- Sear the Short Ribs – Working in small batches, add a few to the Dutch oven to sear (you should hear a nice sizzling sound). Make sure there is a good amount of space between each one. Once the short ribs are browned on all sides, remove them from the Dutch oven.
- Sauté the Veggies – Drain the fat, leaving about a tablespoon behind. Scrape the bottom of the Dutch oven and add in onion, carrots, celery, and bacon, cooking until the veggies are tender and the bacon has browned.
- Deglaze- Add in the garlic and cook for a few more seconds, then sprinkle in the flour and stir everything together. Add chipotle peppers and adobo sauce, then deglaze the Dutch oven with beef stock, red wine, and tamari.
- Simmer and Cook – Stir in brown sugar, cocoa powder, cumin, and bay leaves. Bring the braising liquid to a simmer, then add the short ribs back to the Dutch oven. Cover it and cook the short ribs in the oven for about 3 hours, or until they are easily separated with a fork and the liquid has thickened.
Grits
- Heat Cream + Water – While the short ribs are simmering away, add cream and water to a large pot and bring to a boil.
- Add the Grits – Add some salt, then briskly stir in the grits and turn the heat down to low. Cover the pot with a lid, and cook the grits for about 20 minutes. Remember to give them a stir a couple of times throughout to maintain a smooth consistency.
- Season – Once the grits are ready, stir in a bit of butter and goat cheese, then season with salt and pepper to taste.
Serving Suggestions
When it comes to short ribs, you can serve them on the bone or shredded. I prefer serving them off of the bone, but the choice is up to you! Build your plate by adding a dollop of cheesy grits, then topping them with a healthy dose of short ribs.
Add a pop of color to this meal with some vegetable-forward side dishes like Southern Green Beans, Honey Glazed Carrots, Green Bean Casserole, or Southern Collard Greens.
Tips And Tricks
- Don’t rush the process: Since short ribs are a tougher cut of meat, they need to be cooked low and slow. Don’t try to speed up the process!
- Leave room while searing: You want the short ribs to be evenly browned on each side, so leave room in the Dutch oven while searing them.
- Keep an eye on the grits: To achieve creamy and velvety smooth grits, you need to stir them a few times throughout cooking!
What To Do With Leftovers
If you have leftovers, you’re in luck! These Chipotle Short Ribs store so well, and I swear they taste even better the next day! Follow these simple tips to keep them fresh:
Fridge: Store ribs in an airtight container for up to 4-5 days in the fridge. Grits should be stored separately for up to 3-4 days.
Freezer: Let the short ribs cool completely, shred the meat off the bone, and transfer to a freezer-safe container. You can store the sauce with the meat or separately. This will keep the meat good for up to 3 months.
Reheating
Heat the ribs in a covered pot on the stove for about 20 minutes, or until they are warmed to your liking. Alternatively, you can heat them in the oven for 15-20 minutes at 350 degrees F.
Make It Ahead of Time
As I mentioned, short ribs often taste even better when they’re prepared ahead of time! You can make them 2-3 days in advance. Just follow the reheating instructions for perfect ribs every time.
More Protein-Rich Recipes
While you’re here, why don’t you try a few more of Grandbaby Cakes’ protein-packed recipes:
- Balsamic Brown Sugar Lamb Chops
- Jamaican Jerk Chicken
- Perfect Short Ribs Recipe
- Jamaican Oxtail Recipe
Frequently Asked Questions
Is there a difference between spare ribs and short ribs?
Spare ribs come from the rib of the cow, meaning they have quite a few bones in them. On the other hand, short ribs come from the plate or chuck of the cow, contain fewer bones, and have more meat.
Are short ribs a good cut of meat?
Short ribs have a rich marbling and an intensely flavorful beef taste. If cooked right, there are very few cuts that are more indulgent.
My Fave Rib Recipes
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
- Don’t rush the process: Since short ribs are a tougher cut of meat, they need to be cooked low and slow. Don’t try to speed up the process!
- Leave room while searing: You want the short ribs to be evenly browned on each side, so leave room in the Dutch oven while searing them.
- Keep an eye on the grits: To achieve creamy and velvety smooth grits, you need to stir them a few times throughout cooking!
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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!