Raspberry Chipotle Braised Short Ribs: 12th of our 12 Days of Recipes annual series

On the twelfth day of recipes, we suggest you get (or if you're lucky - WIN) yourself a jar of Spiceologist Raspberry Chipotle Rub to make...

Raspberry Chipotle Braised Short Ribs

Spiceologists creates a line of seasonings we have been carrying at Well Seasoned for a few years and we absolutely love them. The sweetness of the raspberry and the little hint of smoky spiciness from the chipotle totally takes this short rib recipe to the next level. We get our short ribs from Bonetti Meats on 248th street in Langley, they are nice and meaty – always exceptional quality. Don’t forget to enter our contest before 11:30 AM on December 24th.

Ingredients:

• 4 lbs beef short ribs
• 2 tablespoons Well Seasoned olive oil *
• 2 medium yellow onions, diced
• 3 large carrots, peel and cut into rounds
• 2 medium celery stalks, diced
• 2 tablespoons all-purpose flour
• ½ bottle Cabernet Sauvignon
• 1 tablespoon tomato paste
• 3 tablespoons “Spiceologist Raspberry Chipotle Spice Rub” *
• 2 tablespoons granulated garlic *
• 3 cups prepared Major beef stock *
• salt & pepper, to taste
  • *Available from Well Seasoned

Instructions:

1. Preheat oven to 350ºF.
2. Season short ribs on all sides with salt & pepper. Heat a large skillet over high heat. Add the olive oil and the short ribs. Brown on all sides until golden brown, about 1-2 minutes per side. Transfer to a plate. Pour off all but 2 tablespoons of the drippings. Add onions, carrots and celery and sauté until translucent and soft, about 6-8 minutes.
3. Add flour and tomato paste and stir to combine. Sauté until the vegetables are a deep red colour, about 5 minutes longer. Stir in the wine and bring to a boil. Lower the heat and simmer until reduced by half, about 6-8 minutes. Add the Raspberry Chipotle spice rub and garlic, stirring to combine. Add short ribs and beef stock. Add to an ovenproof baking dish and cover tightly with aluminum foil. Bake 2 1/2 hours, until the ribs are tender. Serve over mashed potatoes, drizzling with the pan sauce. Serve immediately.