Beef Short Ribs in Chipotle and Green Chili Sauce

"Here's another recipe for our Chipotle Chili lovers! Enjoy! From Bon Appetit."
photo by Tread photo by Tread
photo by Tread
Ready In:




  • Mix first 5 ingredients in bowl; sprinkle all over short ribs.
  • Place ribs on plate; cover and chill 1 hour or up to 1 day.
  • Preheat oven to 350°F.
  • Heat oil in large ovenproof pot over medium-high heat.
  • Add half of ribs and brown on all sides, about 9 minutes; transfer to plate.
  • Repeat with remaining ribs.
  • Reduce heat to medium.
  • Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes.
  • Add broth and bring to boil, scraping up browned bits.
  • Add tomatoes, lime juice, and chipotle chilies.
  • Return ribs to pot, meaty side down, in single layer.
  • Bring to boil; cover and cook in oven until ribs are just tender, about 1 1/2 hours.
  • Remove pot from oven.
  • Tilt pot; spoon off fat.
  • Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes.
  • Season sauce with salt and pepper.
  • (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated.) Bring ribs to simmer over medium heat; add chili rings.
  • Simmer until chilies soften, about 10 minutes.
  • Transfer ribs and sauce to large bowl.
  • Sprinkle with cilantro; garnish with lime wedges.
  • *Chipotlechilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
  • Makes 4 servings.

Questions & Replies

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  1. adopt a greyhound
    I made half a recipe for the two of us and it was very good. I had to add water at the end as it was dry and needed something for the sauce. The meat was so tender it fell apart. Served with Baked Sweet potatoes, Lime Cayenne mayo, and crispy corn fritters.
  2. L. Duch
    This was very good. The rub is very fragrant and would make for good grilling rub. I braised this on top of the stove and not in the oven. Took the same amount of time and turned out very tender. I would use a bit more chipotle next time as we like really spicy food, but this would make for a good meal to make guests who are not accustomed to hot foods. Thanks Bev. Served this with fried potatoes and braised leeks in cream sauce.
  3. sami9544
    I made these the other day and unexpected company showed up. What a HIT! I fixed a Tex-Mex style risotta with them and some crunchy French Bread. Everyone loved them! I ended up cooking them a little longer and the meat was so tender! Thank you Bev!
  4. zeldaz51
    Very good! We added chopped roasted Numex green chiles, as Anaheims have very little heat, but there is really ample heat from the chipotles if you don't keep green chiles on hand. Be careful not to scorch the spice rub when browning the meat, it browns pretty quickly! We used bison short ribs, as we prefer them to beef, and cooked it completely on top of the stove using a flame tamer to diffuse the heat. Made some buttermilk mashed potatoes and some corn with diced roasted red bell peppers and zucchini mixed in. Made a nice southwestern comfort food meal.
  5. carlacakes65
    This recipe is awesome. I doubled the ingredients for the rub so that I would have plenty of it. I have made this recipe many times and my husband loves it every time. Thank you Bev.


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