Braised Chipotle Beef Short Ribs

Inspriation: beginning cooking series

Prep time: 45 minutes
Cook time: 2 hours
Makes: Serves 8+

Description: This is a great slow Sunday afternoon dish. Made with korean beef ribs and a big dutch oven. My son is a rib fanatic and asks me to make these a lot. Homemade mashed potatoes compliment this rib sticking dish....get it? rib sticking....

Ingredients
dutch oven
3 lbs beef short ribs (separate and trimmed of fat)
1 tsp salt
1/2 tsp pepper
2 Tbsp oil or bacon fat
1 diced onion
2 Tbsp chopped garlic
1/2 tsp cumin
1 c beef stock +
1 14 oz can diced tomatoes
1/2 can chipotle pepper in adobe seeded and chopped
1 bay leaf
cilantro

1. With heat on high, add seasoned short ribs to the dutch oven, brown on all sides, and remove.
2. Reduce heat to medium, remove excess fat but leave 2 Tbsp in pan.
3. Add onions and sweat 5 min.
4. Add garlic and cumin and cook till fragrant (1 min).
5. Deglaze with stock, add tomatoes, chipotle, and bay leaf.
6. Bring to a boil.
5. Return beef to pan, cover.
6. Put the pot in the oven and cook covered at 350.
7. Stir every 30 minutes tell meat is pulling away from bone, about 2 hours.

Tips and Tricks
Add stock if liquid is evaporating to rapidly.
Try to get Korean cut ribs for meatier ribs.