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Week Night Meals Main Dish

Chipotle and Guinness Braised Short Ribs

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  • 1 1/2 - 2 pounds beef short ribs
  • Salt and pepper
  • 2 tablespoons canola oil
  • 1 medium onion, diced
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 3 canned chipotle peppers in adobo, roughly chopped
  • Bouquet of fresh thyme, parsley and bay tied with kitchen twine
  • 1 can Guinness
  • 4 cups chicken stock (if canned use low-sodium)
  • Salt, to taste


Cut short ribs into manageable portions. Season with salt and pepper.
Place a braising pan (which you have a lid for) over medium-high heat. Add oil and sear off ribs for two minutes per side. Remove from pan.

In the same pot, add vegetables and chipotles and sauté for 5 minutes, over medium heat. Put the ribs back in the pot and add the Guinness and the stock and the bouquet of herbs. Bring to a gentle boil and then cover and place in a 300° oven. Braise until very tender, about 2 – 2.5 hours. Remove from oven.

Take out the ribs and put on a plate. Strain cooking liquid and discard vegetables. Reduce braising liquid over medium-high heat until reduced by half. Add the ribs back in and heat through.


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