Braised Short Ribs with Chipotle Red Wine Sauce

Confession: I have never in my life made short ribs before. The reason I wanted to make short ribs is two fold. One, I wanted the bones to make soup for an idea I had while wine tasting last week. Two, I saw on Facebook that Whole Foods was having a sale on beef short ribs. So. I was sold! Short ribs, it was. I looked around online trying to find the perfect recipe. There are so many variations that it made my head spin.I kind of took a little from here and a little from there, but my main inspiration is found here at epicurious.com. I was pleasantly surprised at how good these turned out. I admit that I think this might just be my best dish yet. If you have not tried short ribs yet, please know that it is a fattier cut of meat.If this is not really your thing then you probably will not enjoy it as much. If you do like it, braising makes these so tender. Fall off of the bones tender. Do not need a knife kind of tender. These take some time, but it is worth it. Plus, after you make the meal you can use the bones for beef stock. And with that beef stock you can make soup! Win, win, win!

Continue reading after the jump...

Braised Short Ribs with Chipotle Red Wine Sauce:

• 5 Lbs Beef Short Ribs
• 3 Cloves of Garlic
• 1 Tablespoon Coconut Oil
• 1/2  Can (7 ounce) Chipotle Chilis in Adobo Sauce*
• 2 Cups of Hot Water
• 1 Lime (Juiced)
• 2 Tablespoons Maple Syrup
• 2 Tablespoons Arrowroot Powder
• 2 Cups Red Wine (I used Red Table Wine)
• 2 Large Onions (Coarsely Chopped)

* Check ingredients! I saw 2 cans, one with undesirable ingredients, and the this one. The only ingredients in this one are Chipotle Peppers. Tomato Puree, Paprika, Sugar, Salt, Onions, Sesame Oil, Distilled Vinegar, Garlic, Bay Leaves and Oregano. Although this does have a small amount of sugar, I would rather that than soy/vegetable oils and "other" ingredients (which is sometimes a way of saying MSG). 

Method:

Take the coconut oil and melt into your pan. I am using my cast iron pot. Place short ribs into preheated pot.

On a high heat sear each side of the short ribs. Set aside.

In a blender add the chipotle peppers in adobo sauce, garlic, water, lime and maple syrup. (Maple and Lime juice pictured below)

After you are finished searing short ribs, remove from pot. Deglaze the pot with the red wine.

Whisk together.

Bring to a simmer.

Meanwhile, place seared short ribs in your roasting dish. (I placed mine meat down, bone up so that all of the meat would be covered with braising sauce) Coarsely shop onions and place in the roasting pan as well.

Add the contents of the blender to the wine in the pot.

Bring up to a medium high heat to reduce.

Add the contents of the pot to the roasting dish with the onions and short ribs.

Cover the dish with tin foil. Place in a preheated to 350 degrees. Cook for 4 hours. Check. (Below)

 Uncover and cook for another two hours. (Pictured Below)

Take the meat and onions out of your pan and set aside.

Place roasting pan on the burner and bring to a medium heat.

Skim all of the fat off of the top.

Bring to a boil and reduce, reduce, reduce until it has gone down about halfway.

Turn off the heat. In a small dish place arrowroot powder.

Place two tablespoons of the juice from the pan into the two tablespoons of arrowroot powder.

Whisk together.

Add back into the pan.

Stir it up (little darlin'...)

Set aside in a serving dish.

Plate up the meat and the onions. Serve and enjoy!

When you are finished with this dish,

please do not just throw out the bones!

Make your own Beef Stock (Bone Broth).

This dish goes perfecty with

Steakhouse Style Creamed Spinach and

 Mashed Roasted Sweet Potates with Garlic and Lime.

I submitted this recipe to Tuesday Twister,

and Simple Lives Thursday -

check it out for other great recipes from real food bloggers!

Like us on Facebook to get timely updates right in your news feed!