There’s nothing better on a cold night than a big pot of braised short ribs. Adjust the spiciness of this version by varying the amount of chipotles and adobo sauce. If you like it very hot, add more, and if you’d prefer it with a little less heat, cut the amount back or leave it out entirely. The key to tender meaty goodness is to cook it slowly at low heat.
Dry Spice Rub:
1 tablespoon paprika
½ tablespoon dried rosemary
½ tablespoon dried thyme
2 teaspoons salt
1 teaspoon pepper
7 pounds Panorama Organic 100% Grass-Fed short ribs
3 tablespoons canola oil
3 large onions, diced
4 cups carrots, peeled and diced
6 fresh Anaheim chilies, seeded and chopped
12 cloves garlic, smashed
1 14-ounce can diced tomatoes
3-4 chipotles in adobo sauce
1-2 tablespoons adobo sauce
6 cups chicken stock
3 tablespoons tomato paste
6 bay leaves
Preheat oven to 275 degrees.
Combine the paprika, rosemary, thyme, salt, and pepper in a small bowl. Rub all over the short ribs.
Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering. Add half of the ribs and cook until browned on one side, about 4-6 minutes. Turn the ribs and continue to cook on second side until browned, another 4-6 minutes. Transfer the ribs to a platter and keep warm. Add another tablespoon of oil to the pot and repeat with the remaining ribs.
Remove the second batch of ribs to the platter and add the remaining tablespoon of oil to the pot. Add the onions and carrots and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Stir in the green chiles and cook for another 5-8 minutes, until all of the vegetables are softened. Remove half of the vegetables and reserve. Stir the garlic into the pot and cook another 30 seconds. Add the tomatoes, chipotles and adobo sauce, and tomato paste and cook, stirring constantly until well-combined.
Increase the heat to high, add the stock and bring to a boil, scraping the bottom of the pan with a wooden spoon to loosen browned bits. Add the bay leaf, the browned ribs and any accumulated juices to the pot. Reduce heat, cover, and bring to a simmer.
Transfer the covered pot to the oven. Check after about 15 minutes to make sure the braise is at a simmer. If it’s boiling, then turn the heat down, and if it’s not, turn it up. Check again in 15 minutes to make sure the temperature is correct. Braise for about 2 1/2 hours, or until the meat is falling from the bones.
Remove from the oven and stir in the reserved vegetables. Add more salt and pepper as desired. Cover and allow sit for a few minutes and then strain off any excess fat. Serve warm over noodles, rice, or polenta.