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Slow-Braised Boneless Short Ribs

Slow-Braised Boneless Short Ribs Recipe

  • Six 1-pound bone-in beef chuck short ribs
  • 3 celery stalks, trimmed and cut into ½-inch slices
  • 1 large carrot, peeled and cut into ¼-inch slices
  • 1 large white onion, cut in half and then into thin slices
  • ½ cup (peeled) garlic cloves
  • 3 pasilla negro chiles, wiped clean, stemmed, seeded, and toasted (optional)
  • 10 bay leaves
  • 2 tablespoons dried oregano
  • 1 teaspoon black peppercorns
  • ¼ cup Chipotle Adobo Puree
  • 3 tablespoons salt
  • 2 cups water
  • Roasted Tomatillo-Chipotle Sauce (recipe follows)
  • 4 chipotle mora chiles (with seeds), wiped clean, stemmed, toasted, and soaked
  • 1 ancho chile, wiped clean, stemmed, seeded, toasted, and soaked
  • 6 garlic cloves
  • 4 cloves
  • 2 teaspoons dried oregano
  • 2 teaspoons salt
  • ¼ teaspoon ground cumin
  • ¾ cup water
  • 3 tablespoons vegetable oil
  • 1½ pounds tomatillos, husked, washed, and roasted
  • 2 tablespoons shaved piloncillo or 1½ tablespoons dark brown sugar plus 2 teaspoons molasses
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1942kcal (97%)
Total Fat 174g (267%)
Saturated Fat 72g (361%)
Cholesterol 345mg (115%)
Total Carbohydrate 25g
Dietary Fiber 6g
Sugars 12g
Protein 69g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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