The trick to tender, fall-off-the-bone short ribs. It’s all about braising.
Chipotle Braised Short Ribs
3 lbs boneless beef short ribs
1/3 c. flour seasoned with 1 t. salt ½ t. pepper
1 T. vegetable oil
2 c. grape juice
2 c. beef broth
14 oz diced tomatoes with juices
1 t. thyme, 1 bay leaf and 2 tsp minced garlic
8 oz both sliced carrots and diced parsnips
10 oz frozen pearl onions
2 chipotle pepper in adobo sauce, chopped
1/4 t. black pepper
Trim fat from meat. Coat meat in seasoned flour. Heat oil in a large oven proof Dutch oven. Brown meat, half at a time in hot oil. Remove meat as it’s browned until all meat is seared on all sides. Add remaining ingredients and return meat to Dutch oven. Cover and simmer for 3 hours; or place in 400 degree oven and bake for 3 ½ hours or until meat is very tender.
This is delicious served over chunky mashed potatoes, pasta or with crusty bread and a tossed green salad.