Description
Oven braised in a Mexican mole inspired sauce, these beef short ribs are so tender they fall right off the bone! (Slow cooker version also included).
Ingredients
Units
Scale
- 4 lbs beef short ribs, cut into 2-3 inch pieces
- 1/2 white onion, diced
- 1 large carrot, quartered and thinly sliced
- 3 cloves garlic, minced
- 1/4 cup salsa verde
- 1 chipotle in adobo, chopped*
- 1 tablespoon tomato paste
- 1 tablespoon natural peanut butter
- 3 tablespoons all purpose flour
- 2 tablespoona cocoa powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 tablespoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon ground oregano
- 1 cup beef broth
- 1 cup red wine
- 1 cinnamon stick
- 2 tablespoons extra virgin olive oil
- Coarse salt, ground black pepper
Instructions
For Oven Braising Method
- Preheat oven to 300°F. Toss ribs in 1-2 teaspoons of coarse salt, pinch of pepper, and 2 tablespoons of the flour until evenly coated.
- In a large dutch oven or braiser, heat olive oil over medium high heat and sear ribs, 1-2 minutes on each side. Remove the ribs from heat to a plate and let rest.
- Add the onion and carrot to the skillet and cook for 4-5 minutes, stirring frequently, until somewhat softened.
- Add garlic and saute 30 seconds to 1 minute, until fragrant.
- Add tomato paste, cocoa powder, remaining flour, and peanut butter to the pot. Cook 1-2 minutes, stirring frequently, until fragrant and starting to deepen color.
- Pour wine into the pot, cook 1 minute, until it has somewhat reduced. Scrape up any browned bits on the bottom of the pot.
- Stir in remaining ingredients. Cook for 2-3 minutes, stirring frequently.
- Turn off heat and add the seared ribs back to the pot. Cover and place on a middle rack in the oven. Cook for 2 to 2 1/2 hours, until ribs are tender and falling off the bone. They should slide right off the bone when done!
- Remove ribs from sauce. Remove and discard the cinnamon stick. Skim fat from the sauce and using either an immersion blender or in batches in a regular blender, blend until smooth. Add salt to taste.
- Drizzle ribs with sauce and garnish with fresh parsley as desired. Serve over your favorite mashed potatoes or roasted veggies!
For Slow Cooker Method
- Turn a 5 quart slow cooker on high. Toss ribs in 1-2 teaspoons of coarse salt, pinch of pepper, and 2 tablespoons of the flour until evenly coated.
- In a large skillet, heat olive oil and sear ribs, 1-2 minutes on each side. Remove the ribs from heat to a plate and let rest.
- Add the onion and carrot to the skillet and cook for 4-5 minutes, until somewhat softened. Remove from heat and add to the slow cooker.
- Whisk the rest of the ingredients into the slow cooker. Place seared ribs in the liquid.
- Cook 4-5 hours on high or 8-9 hours on low, until ribs are tender and falling off the bone. They should slide right off the bone when done!
- Remove ribs from sauce. Remove and discard the cinnamon stick. Skim fat from the sauce and using either an immersion blender or in batches in a regular blender, blend until smooth. Add salt to taste.
- Drizzle ribs with sauce and garnish with fresh parsley as desired. Serve over your favorite mashed potatoes or roasted veggies!
Notes
Add another chipotle in adobo or a little of the sauce for more heat and flavor!
- Prep Time: 10 minutes
- Cook Time: 2 hours 45 minutes