Chipotle Braised Short Ribs + Grilled Yukon Potatoes

If you've never had braised short ribs before, you are missing out on one of life's greatest [carnivorous] pleasures. Tonight I finally took this recipe out of the vault to share the goodness with my husband. This one is an ultimate crowd pleaser for a dinner party, or a romantic dinner for two. Simply put, you must make these chipotle braised short ribs as soon as you can. Pure bliss. 


Chipotle Braised Short Ribs 


10-12 beef short ribs

1 tsp salt

1 tsp black pepper, ground

1 tsp cumin, ground

1 tsp chili powder

1/2 tsp coriander, ground

1 cup tomatoes, diced

1/4 cup lime juice, fresh

2 tbsp chipotle chilies in adobo sauce, chopped

2 tbsp canola oil

6 garlic cloves, minced

1.5 cups chicken/vegetable broth

2 Anaheim peppers, seeded and cut in to rings



1. Rinse and clean ribs with cold water to get rid of any excess blood. Pat dry. Preheat the oven to 350°F

2. Mix ribs with the salt, black pepper, cumin, chili powder, and coriander {dry rub} in a large bowl. Coat well on all sides. Cover and chill for up to 2 hours (or overnight)

3. Heat the oil in a large oven proof pot and brown the ribs on all sides, about ten minutes. Transfer ribs to a separate plate

4. Add the onions and garlic to the same pot, cover, and cook until onions are soft

5. Add the chicken/vegetable broth and bring to a boil

6. Add the tomatoes, lime juice, chipotle chilies, Anaheim peppers, and ribs in to the pot

7. Bring to a boil. Cover and cook in the oven for 2 hours, or until tender

8. Remove pot from oven and strain any excess fat from the dish

9. Bring ribs to a simmer for additional 25 minutes until the sauce thickens and coats the ribs


Grilled Yukon Potatoes


6-8 small Yukon Gold or other yellow potatoes

1/4 cup mixed herbs, chopped {thyme, parsley, rosemary, oregano, etc)

1/2 tsp garlic powder

1/3 cup EVOO

Salt and pepper



1. Cut the potatoes in to 1/2 thick circles

2. Bring a large pot of salted water to a boil. Add the potatoes and cook halfway, about ten minutes

3. Mix herbs (any ones you have on hand), garlic powder, and EVOO in a dish

4. Drain the potatoes and transfer to herb oil. Toss to coat the potatoes.

5. Grill the potatoes on a grill pan, covered, for about five minutes or until tender

6. Return potatoes to dish. Season with salt and pepper. Mix well