Chipotle-Braised Beef Short Ribs with Roasted Sweet Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fall-off-the-bone tender beef short ribs in a smoky chipotle sauce, served with caramelized sweet potatoes — perfect for maintaining warmth in thermal bags. This mexican-inspired beef ready in about 180 minutes turns vegetable oil, large, chopped (1.5 cups) onion, minced garlic into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 550 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (9 ratings) Prep: 30 min Cook: 150 min Serves 4 Mexican cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F (163°C). Season 2 lbs beef short ribs with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp vegetable oil in a large oven-safe pot over medium-high heat. Add seasoned short ribs and sear for 3 minutes per side until browned, then remove and set aside.
  3. Step 3: Add 1.5 cups chopped onion to the pot and cook for 5 minutes until softened, then add 3 cloves minced garlic and cook for 1 minute until fragrant.
  4. Step 4: Stir in 2 tbsp chipotle peppers in adobo sauce, 1/4 cup tomato paste, 1 cup beef broth, 1/2 cup pineapple juice, 1 tbsp brown sugar, 1 tsp dried oregano, and 1/2 tsp cumin. Bring to a simmer.
  5. Step 5: Return short ribs to pot, cover, and transfer to oven. Braise for 2.5 hours until meat is tender.
  6. Step 6: Toss 1 lb sweet potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast in oven for 20 minutes at 325°F.
  7. Step 7: Serve ribs with roasted sweet potatoes, skimming excess fat from sauce before plating.

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Frequently asked questions

How long does Chipotle-Braised Beef Short Ribs with Roasted Sweet Potatoes take to make?

Total time is about 180 minutes (30 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chipotle-Braised Beef Short Ribs with Roasted Sweet Potatoes?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Chipotle-Braised Beef Short Ribs with Roasted Sweet Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chipotle-Braised Beef Short Ribs with Roasted Sweet Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chipotle-Braised Beef Short Ribs with Roasted Sweet Potatoes?

Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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