Beef Short Ribs — sounds good, doesn’t it? Â This paleo Beef Short Ribs in Chipotle Sauce came out really good. I adapted the original recipe (see below) to use ingredients that I already had at home. It does take a while for it to cook through although it’s simple to make and is quite tasty.
There are a couple sets of ingredients you’ll be needing … here’s the first one.
And here’s the second one. I used canned red chili peppers and took out the seeds so it wouldn’t be so spicy.
After preparing the short ribs, you’ll be browning them in an oven proof pot.
Make sure you brown the edges also.
While the meat is browning, prepare the rest of the ingredients. Â I like lots of garlic.
Once the meat is browned, you’ll be removing it from the pot then adding the garlic and chipotle chilies in the “sauce” that’s left in the bottom of the skillet.
Next add the chopped mushrooms and sliced green pepper. Â Are you getting hungry yet?
Then you’ll be adding the water and the canned tomatoes.
It looks quite soupy, doesn’t it? Don’t worry — a lot of the liquid will evaporate.
Next you’ll be adding the beef short ribs back into the pot, stirring it all together and bringing it to a boil.
You’ll be popping this in the oven for about an hour or so then bringing it back on the stove for another half hour where a lot of the liquid will evaporate.
See how pretty it’s coming out?
Ready to try the recipe? Â Good for you!
Ingredients (Beef Rub)
- 1Â teaspoon salt
- 1Â teaspoon ground black pepper
- 1Â teaspoon ground cumin
- 1Â teaspoon red chili powder
- 1/2Â teaspoon ground coriander
- Beef short ribs
Ingredients
- 2Â tablespoons olive oil
- 1/2Â cup sliced green pepper
- 4-6 large garlic cloves, chopped
- 2 tablespoons canned chipotle chilies (seeds removed and diced)
- 1 – 14 ounce can of diced tomatoes
- 1Â – 14 ounce can of water (use the tomato can)
- 1/2 cup sliced mushrooms
Directions
- Mix the overnight “rub” ingredients together then cover the beef ribs with it.
- Place the ribs on a plate, cover with plastic and chill in the refrigerator for 1 hour or up to overnight.
- When ready to cook, preheat the oven to 350° Fahrenheit.
- Heat the olive oil in a large ovenproof pot over medium heat.
- Add half of the ribs and brown them on all sides then transfer them to a plate and add the other half of the ribs until all the ribs are browned then add them to the plate.
- Reduce your heat to between medium low.
- Add the garlic and chipotle chilies to the pot and cook through.
- Next add the mushrooms and green pepper.
- Add the water and canned tomatoes to the pot and stir it all together.
- Bring everything to a boil and scrape the bottom of the pot to make sure you get everything from the bottom mixed in.
- Return the beef ribs back to the pot and place them in a single layer.
- Bring the mixture to a boil then remove from the stovetop and place in the oven until the ribs are almost tender which could take 1 to 1-1/2 hours. (It takes less time in a convection oven so check, check and check.)
- When the meat is ready, remove the pot from the oven and skim the liquid fat off that’s sitting on top.
- Place the pot on the stovetop and simmer uncovered until the ribs are very very tender — another 20-30 minutes.
I served this over white rice — we really didn’t need anything else for this meal. Â It was quite scrumptious.
This recipe was adapted from Beef Short Ribs in Chipotle and Green Chili Sauce.
