Garlicky-Chipotle Braised Short-Ribs Recipe

Ankitha Gadag’s delicious, melt in your mouth short-ribs that are slow cooked to perfection.

Welcome back to Ankitha Gadag Recipes! I am so, SO excited to share this recipe with you guys. I wanted to come up with a recipe that would be comforting for the cold weather while putting my new Dutch Oven to good use and ya’ll, I am SO happy with the results!

If you have never cooked with a Dutch oven before, it’s life changing, especially for braising meats. Braising is the process of searing at a high temperature (usually in the meat’s own fat) and then finishing in a covered pot with some juices for an extended period of time. The process makes it so the meat develops a carmelized crust on the outside, while being fall-off-the-bone tender on the inside…. are you drooling yet? 🙂

What makes this recipe fantastic is the prep comes together in minutes. The longest part of the process is waiting patiently while your stew is cooking away in the oven and the kitchen smells like heaven. I highly recommend you serve this dish over mashed potatoes. Just trust me on this one.

Without further adeu, the Recipe. Don’t forget to check out my step by step video below!

Braised ribs with mashed potatoes


4-5 Short Ribs

1/4 cup soy sauce

1 cup cabernet sauvignon

4 cups of bone broth (chicken or beef)

1 tbsp of tomato paste

2 chipotle peppers

2 stalks celery

1 onion

2 carrots

1 head of garlic (roughly 15 cloves)

1 pack of poultry mix fresh herbs (combination of rosemary, thyme, sage)

1 pack of fresh chives

2 tbsp tapioca starch



  1. Pat your meat dry and rub with S&P and tapioca starch. Turn on oven to preheat at 375 degrees.
  2. In a dutch oven, heat oil to medium high heat. Then brown the ribs on all sides until a slight crust forms. (1-2 mins per side)
  3. Store the ribs on a plate. Add in chopped onions, carrots and celery and cook in the rendered fat for 5-7 mins
  4. Add in the garlic cloves (whole), tomato paste, soy sauce, wine, chipotle peppers, broth and reduce for another 5 mins.
  5. Add in the ribs and all the fresh herbs (except chives) and cover with the lid.
  6. Cook in oven for 2.5 hours until liquid has reduced and turned into a gravy consistency. Dispose of the herbs once cooked.
  7. Serve over some delicious creamy mashed potatoes. Sprinkle everything with chopped chives.
Garlicky-Chipotle Braised Short Ribs

If you enjoyed the recipe, please leave me a comment and don’t forget to share the post 🙂

Instant Pot Beef Biryani

One pot week night meal, ready in 30 mins that is sure to impress your guests, family and yourself!

If you were trapped on an island with only one dish to eat for the rest of your life, what would it be? For me, that’s easily Biryani. The aromatic basmati rice, mixed with all the earthy spices and cooked to perfection simply cannot be beat. Every region seems to have their own “biryani”, take for example Paella with the Spanish or Jollof Rice from the Nigerians. So it’s fair to say, rice mixed with spices and meats makes for one heck of a delicious meal.


1 ½ cups aged, long grain basmati rice

1/2 cup avocado oil

1 medium red onion thinly sliced

2 small (or 1 large) bay leaves

1/2 tsp whole black peppercorns

1 2-inch piece cinnamon stick

1 small black cardamom optional

5 whole cloves

1 tsp cumin seeds

½ tsp coriander seeds crushed

1.5 cups water

(Optional) 3/4 cup cut vegetables (I used frozen carrots and peas, but highly recommend chopped cauliflower, green beans and/or potatoes as well)

2 lb cubed stew beef (I used extra lean but you can use any, including lamb)
1 cup full fat yogurt
1 tbsp red chili powder (cayenne)
2 tsp turmeric
4 cloves garlic crushed
3/4 inch piece ginger crushed
1 cup of chopped cilantro and mint
2 tbsp garam masala
2 tbsp cumin powder
2 tbsp coriander powder
2 tbsp shan biryani powder (optional but highly recommended, it can be found in any Indian grocery store)
2 green chili peppers whole or split in half (optional) 2 ¼ tsp kosher salt divided (or to taste)

*Key – rinse out the rice a few times and soak in water till ready to cook. This removes the extra starch from the rice and helps get the fluffy texture*


1) Add all ingredients under Marinade except half cilantro/mint and mix thoroughly, refrigerate for atleast 30 mins or more. The longer you refrigerate the more tender and flavorful your meat will turn out.

2) Turn your Instant Pot on to Saute function and add in oil and onions. You will fry these until they caramelize to a brown color. Watch closely, they do burn easily. This should take roughly 20 mins.

3) Remove half of your fried onions. While still on Saute add in the entirety of the marinated beef, the whole spices, along with 1 cup of water.

4) Set to Pressure cook on High for 12 mins

5) Manually release and add in soaked rice + remainder of the water + vegetables ( if using). Do not mix in the rice, flatten it out so it is immersed in the water.

6) Set to Pressure cook on High for 5 mins

7) Let release on it’s on own for about 10 mins. Add in remainder of fried onions and remainder of chopped cilantro/mint. Combine and add extra salt if necessary. Serve over freshly squeezed lemon juice

Bon Appetit! How did this turn out for you? Leave comments below 🙂

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