Chili Braised Short Ribs

By Marge Perry & David Bonom
Spicy, sweet, smoky and meaty: these short ribs are deeply flavorful and outrageously satisfying.
  • Course: Dinner


  • bacon
  • boiling water
  • bone-in beef short ribs
  • chipotle pepper in adobo sauce
  • dried ancho chilies
  • dried guajillo chilies
  • Dried Oregano
  • garlic cloves
  • Golden Raisins
  • ground black pepper
  • Ground cinnamon
  • ground cumin
  • low sodium beef broth
  • olive oil
  • onion
  • pineapple chunks in juice
  • Salt


  1. Combine the ancho and guajillo chilies in a bowl. Pour the boiling water over the chilies and let stand 20 minutes until softened.
  2. Preheat the oven to 350°
  3. Heat the oil in a large skillet over medium-high. Season the short ribs with the salt and pepper. Brown the ribs, in batches if necessary, turning occasionally, about 8 minutes. Transfer the ribs to a 13 x 9-inch baking pan. Return the skillet to the stove over medium heat and add the onion, garlic and chipotle pepper
  4. Wipe out the skillet and return to the stove over medium heat. Add the bacon and cook until lightly browned but not crisp, about 5-6 minutes. Transfer to a plate covered with paper towel
  5. Bake ribs until very tender, about 3 1/4-3 1/2 hours. Remove from the oven, skim fat from sauce and serve over ribs.