Chipotle Short Ribs

Ingrédients

6 short ribs

Salt and pepper, to taste

Avocado oil

Chipotle sauce:

2 chipotle peppers in adobo sauce

1 tbsp adobo sauce from can

14 oz can tomatoes or tomato sauce

½ yellow onion, roughly chopped

4 garlic cloves

1 bunch cilantro, leaves and tender stems only

1 lime, juiced

2 cups beef bone broth

Instructions

Combine chipotle sauce ingredients in a blender or food processor and blend until smooth then set aside.

Preheat oven to 325°F. Heat avocado oil in a large dutch oven or braiser over medium high heat. Season meat generously with salt and pepper then sear each side until golden brown, about 3-5 minutes per side. Remove meat and set aside.

Add chipotle sauce to your pot and bring to a simmer. Simmer gently for 2-3 minutes then return meat to your pot and toss well in the sauce.

Cover and braise in the oven until meat is tender and falling off of the bone, about 2 ½ -3 hours.

Remove meat from dutch oven and skim off and discard as much of the fat from the top of the sauce as possible.

Return meat to sauce and toss well to coat evenly. Serve with rice and veggies.