Last week we took an impromptu trip to Ft. Lauderdale, Florida. It was hot, humid, and rainy. Not the most ideal weather, but we had a nice relaxing trip. Our first night there, we went to Las Olas Blvd. where they had cutesy little shops, boutiques, bakeries, and cafes. For dinner we picked the most popular restaurant in the area. Since we were in walking distance from the Atlantic Ocean, I ordered fish, but the braised short ribs on the menu caught my eye. I convinced my sister to order the ribs so I could try them. They were delicious and we all agreed that short ribs were to be on this Thanksgiving’s menu.

Even though I used 7 chipotles with their seeds, these ribs came out super flavorful and were not spicy at all. If I made this again, I’d go for the whole can of chipotles and all the Adobo sauce for a little kick. I’m not much into drinking wine, but I’m all for cooking with it. When choosing a wine to cook with, my rule of thumb is to pick a wine that you would normally drink with dinner.

Here’s everything you need to know… Good Luck!

Just kidding!

As you can see there are a lot of steps involved, but really it’s mostly just adding a few ingredients, allowing it time to mix in, and then adding the next ingredient. If this is your first braise, don’t sweat the times between each step, it’s more like the time it takes to prepare the next ingredient to toss in. After this you’ll be ready to braise anything!

What you’ll need

• 6.5 lbs. Beef Short Ribs (bone-in)
• 1/4 cup Kosher Salt
• 1/4 cup freshly ground Black Pepper
• 1/4 cup granulated Garlic
• 1/4 cup Canola Oil (plus a little more)
• 1 large Onion (rough chop)
• 3 long Carrots (rough chop)
• 4 tbsp Red Wine Vinegar (separated)
• 5-7 Chipotles in Adobo (minced)
• 2 tbsp minced Garlic
• 2 tbsp Tomato paste
• Bottle of dry red wine (Cabernet Sauvignon)
• 14 oz. can of diced Tomatoes
• 1/4 cup Brown Sugar
• 14 oz. Beef broth

What to do

Preheat oven to 300 degrees.

Wash and dry the Ribs. I also separated the two ribs and trimmed the fat.

  

Prepare the Rub: Mix Kosher Salt, Black Pepper, & granulated Garlic. Apply generously to the meat.

 

Heat a large dutch oven or oven-safe pot with Canola Oil on medium high. When the oil is hot sear the ribs one at a time. 5 min per side. You want a nice dark crust. Add more oil if needed.

  

Remove the ribs and set them aside for now. Don’t worry about those brownish/black bits (they’re chock-full of flavor). We’ll address it soon.

Add the chopped Onions & Carrots to the pot.

 

When the onions have browned add 2 tbsp of Red Wine Vinegar to deglaze the pot. Rub those burnt bits off!

Toss in the minced Garlic, Chipotles and two spoons of Adobo Sauce. 3-5 min.

Add 2 tbsp Tomato paste. 2-3 min.

Add another 2 tbsp of Red Wine Vinegar and deglaze some more. Pour yourself a glass of Red Wine and another for a friend, add the rest to the pot. Bring to a boil and reduce by half. The braising liquid should thicken, but don’t let it turn syrupy. 15 min.

Mix in can of Tomatoes and Brown Sugar.

Return ribs to the pot. Top with Beef broth so that the liquid almost covers the ribs. Cover and place in the oven for 2 1/2 hours.

Take the ribs out and set them aside. They should be falling apart, so be careful when you remove them.

Strain the braising liquid into a saucepan. Bring the sauce to a boil. While it thickens skim off the fat that gathers at the top.

Spoon sauce over the meat right before serving. It glistens wonderfully in the light.

Happy Thanksgiving!