This is one of the easiest and most delicious chipotle braised short ribs recipe I've tried. Give your meat a quick sear and then let your slow cooker work its magic!
Cooler weather just begs for these spicy chipotle braised short ribs, hot and tender, right out of the slow cooker. A quick sear to seal in the flavors is as difficult as this recipes gets. Layer all of the ingredients in the slow cooker and cook low and slow.
Prepare a fancy dinner with fluffy mashed potatoes and roasted vegetables for a special occasion. Or, keep it simple and serve up braised short rib sliders on the next game day event. Anytime I need a quick and rich tomato sauce for braising, I really like the results when I use fire-roasted diced tomatoes with tomato sauce together. Not a big fan of beef? Try pork country-style ribs instead. Both will make you want to come back for seconds!
3pounds beef short ribs
kosher salt and fresh cracked pepper to taste
3-4tablespoons grapeseed oil or olive oil
1 can fire-roasted tomatoes 14-15 ounces
1can tomato sauce 8 ounces
1cup ale (you can also use beef or chicken broth)
2-3 chipotles in adobo minced (depending on your heat level)
Season the beef short ribs with salt and pepper, to taste. Add 3 tablespoons of oil to a large skillet and preheat to medium-high heat for 3-4 minutes.
Sear and brown the beef ribs on all sides.
Transfer to the slow cooker after browning. Add all of the remaining ingredients in the order listed. Cook on low for 7-8 hours. Taste for salt halfway through cooking time. Serve over mashed potatoes.
Change the flavor profile on these tasty ribs by just substituting the 1 cup of broth with 1 cup of red wine. This will yield a rich and flavorful sauce tasty enough for any special dinner.