Braised Beef Short Ribs with Chipotle Bandera Barbecue Sauce

Servings 5


  • 5 ea. beef short ribs
  • 1-1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 tbsp. oil
  • 2 cups medium onions chopped
  • 1 cup carrots chopped
  • 1 cup ribs celery chopped
  • 3 tbsp. minced garlic
  • 1 cup dry red wine
  • 3 cups brown beef stock
  • 2 sprigs fresh thyme
  • 2 tbsp. tomato paste
  • 2 cups vegetable oil for frying
  • 2 cups chipotle Bandera barbeque sauce recipe to follow


  • Season the short ribs on all sides with the salt and pepper, and then dredge in the flour to coat evenly. Set aside as you heat the oil in the Dutch oven.
  • Heat a large Dutch oven over medium-high heat and when hot, add the oil. Once the oil is hot add the short ribs, working in batches, and cook until very well browned on all sides, about 10 minutes. Transfer the meat to a bowl or platter and set aside. Add the onions, carrots and celery to the pan and cook, stirring occasionally, until the vegetables are caramelized, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Deglaze the pot with the red wine and cook until reduced slightly, about 1 minute. Add the beef stock, fresh thyme, tomato paste and short ribs and bring to a boil. Reduce the heat so that the liquid just simmers and cover the pot. Simmer for 2 1/2 to 3 hours, stirring occasionally, until the meat is very tender but not yet falling apart. Remove from the pot and plate with the Chipotle Bandera Barbeque Sauce.
  • Beef Rib Preparation:
    Cut the short ribs 4 to 5 inches in length (in three bone portions). Trim the meat off each outer bone and trim the meat half way down on the middle bone; tie the meat to the center bone with butcher twine. Makes one portion.
    Chipotle Bandera Barbeque Sauce:
    1 tbsp. vegetable oil
    2 ea. medium chopped onion
    6 ea. garlic cloves, minced
    2 ea. jalapeno, chopped
    1 cup chili sauce
    4 tbsp. pureed chipotle peppers, canned
    3/4 cup worcestershire sauce
    3/4 cup strong coffee (black)
    1/2 cup molasses, dark
    1/4 cup cider vinegar
    2 tbsp. yellow mustard
    2 tbsp. chili powder
    1 tsp. ground cumin
    1 tsp. ground ginger
    1 tsp. kosher salt
    Chipotle Bandera Barbeque Sauce Preparation:
    Warm oil in a saucepan over medium heat. Add onions, garlic, and chilies until soft and translucent. Add remaining ingredients and 1/2 cup of water and bring the sauce to a simmer. Cover and cook for 30 minutes, then uncover and continue to cook for 15 minutes.