Slow-Braised Beef Short Ribs with Ancho Chile Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender beef short ribs slowly braised in a smoky ancho chile and tomato sauce, served with creamy mashed potatoes. This Mexican-inspired street-food recipe, ready in about 220 minutes, pairs beef short ribs, olive oil, ancho chile powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 3 pounds beef short ribs
• 3 tablespoons olive oil
• 2 tablespoons ancho chile powder
• 1 teaspoon smoked paprika
• 4 garlic cloves, minced
• 1 medium yellow onion, diced
• 14 ounces canned diced tomatoes
• 2 cups beef broth
• 1 tablespoon chipotle in adobo sauce, chopped
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 2 pounds russet potatoes
• 4 tablespoons butter
• 1/2 cup heavy cream

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 3 pounds beef short ribs and season with 1 1/2 teaspoons salt, 1 teaspoon black pepper, 2 tablespoons ancho chile powder, and 1 teaspoon smoked paprika. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat and sear the ribs on all sides until deeply browned, about 4 minutes per side.
2. Step 2: Remove ribs and set aside. In the same pot, add 1 medium diced yellow onion and 4 minced garlic cloves; sauté over medium heat for 5 minutes until translucent and fragrant. Stir in 14 ounces canned diced tomatoes, 2 cups beef broth, and 1 tablespoon chopped chipotle in adobo sauce, scraping up browned bits from the bottom.
3. Step 3: Return ribs to the pot, cover tightly, and braise in the oven for 3 hours until the meat is fork-tender and falling off the bone.
4. Step 4: Meanwhile, peel and quarter 2 pounds russet potatoes and place them in a large pot of cold salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain, then mash with 4 tablespoons butter and 1/2 cup heavy cream until smooth and creamy. Season with salt to taste.
5. Step 5: Serve the short ribs over the mashed potatoes, spooning generous amounts of the ancho chile sauce over the top.