Slow-Braised Beef Short Ribs with Ancho Chile Sauce
Tender beef short ribs slowly braised in a smoky ancho chile and tomato sauce, served with creamy mashed potatoes. This mexican-inspired street food 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 cloves 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Serve the short ribs over the mashed potatoes, spooning generous amounts of the ancho chile sauce over the top.
Frequently asked questions
How long does Slow-Braised Beef Short Ribs with Ancho Chile Sauce take to make?
Total time is about 220 minutes (20 min prep + 200 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 Slow-Braised Beef Short Ribs with Ancho Chile Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef short ribs from drying out.
Can I substitute ingredients in Slow-Braised Beef Short Ribs with Ancho Chile Sauce?
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 Slow-Braised Beef Short Ribs with Ancho Chile Sauce for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Braised Beef Short Ribs with Ancho Chile Sauce?
Mexican street food 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.
What others are saying
- ★★★★★
The ancho chile sauce elevated the ribs perfectly—my kids even asked for seconds! Best street food twist I've tried.
- ★★★★★
Loved it! Tender meat, rich sauce—exactly what I wanted for a cozy weeknight meal.
- ★★★★★
Slow-braised to absolute perfection. The sauce had that smoky depth I crave from authentic Mexican street vendors.
