Description
These smoky chipotle honey glazed beef short ribs are a comforting, special occasion meal that combines a low-and-slow braising method with a sweet and savory spice rub and sticky chipotle honey glaze.
Ingredients
Scale
- For the Sweet Rub:
- 1/4 cup light brown sugar, packed
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 2 teaspoons fine sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper (optional)
- For the Short Ribs and Braising:
- 3.3 lbs boneless beef short ribs, trimmed
- 1.5 cups beef or vegetable broth
- For the Glaze and Garnish:
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 1 tablespoon chipotle powder
- 1 teaspoon light brown sugar, packed
- 1 tablespoon toasted sesame seeds
- 1/4 cup fresh cilantro, chopped
Instructions
- Prepare Sweet Rub: In a small bowl, combine all sweet rub ingredients and whisk thoroughly until evenly distributed.
- Dry Brine Short Ribs: Pat the short ribs completely dry with paper towels. Generously coat all sides with the prepared rub and refrigerate, uncovered, for at least 2 hours or up to 12 hours.
- Sear Ribs: Preheat a Dutch oven over medium-high heat with a little oil. Sear the seasoned short ribs on all sides until deeply browned and caramelized, working in batches if necessary. Remove the ribs and set aside.
- Braise Short Ribs: Preheat oven to 325°F (160°C). Return seared ribs to the Dutch oven. Pour in 1 cup of beef broth, cover tightly with the lid, and braise in the preheated oven for 2.5 to 3 hours, or until fork-tender.
- Prepare Chipotle Glaze: While ribs braise, combine honey, apple cider vinegar, chipotle powder, light brown sugar, and 1/2 cup beef broth in a small saucepan. Bring to a simmer over medium heat, then reduce to low and cook for 10-15 minutes until slightly thickened and syrupy.
- Glaze and Caramelize: Carefully remove the tender short ribs from the Dutch oven and place them on a clean, parchment-lined baking sheet. Discard the braising liquid from the pot. Increase oven temperature to 400°F (200°C). Brush the smoky chipotle honey glaze generously over all surfaces of the ribs. Bake for 10-15 minutes until the glaze is bubbling, sticky, and slightly caramelized.
- Rest and Serve: Remove the glazed short ribs from the oven and let them rest for 5-10 minutes before serving. Drizzle with any remaining glaze and sprinkle generously with toasted sesame seeds and fresh cilantro.
Notes
Do not skip the dry brine, as it helps create a superior crust and penetrates flavors deep into the meat. Resting the ribs for 5-10 minutes after braising and glazing ensures the meat remains juicy. For braising, keeping the temperature low and slow ensures maximum tenderness without drying out the meat.
- Prep Time: 30 minutes
- Cook Time: 195 minutes
- Category: main dish
- Method: braise
- Cuisine: american
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 25 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 100 mg
Keywords: short ribs, beef, braised, smoky, chipotle, honey glaze, comfort food, main dish, american, bbq