Chef Bobby Buzz Chipotle-Braised Short Ribs

make 8 servings

2 Beef Short Ribs Racks Or Eight Nice Meaty Ribs
½ Cup Olive Oil
8 Cloves Minced Garlic
2 Cup Chopped Onion
1 Cup Diced Carrot
1 Cup Diced Celery
1 Cup Balsamic Vinegar
2 Cups Water 
4 Cups Diced Tomatos In Puree 
2 Cups Beef Broth Or Stock
4 t. Chipotle And Mole Smashed
1\4 C. Chef Bobby Buzz Espresso Rub™
1 Tablespoon Fresh Parsley
1 Tablespoon Fresh Cilantro

  • Heat oil to medium high. 
  • Season  meat with salt and pepper. 
  • In a braising pan brown meat very well over high heat.  
  • Add carrots, onion and, celery, and brown, add garlic and spices, and saute for 1 min. being careful not to brown the garlic. 
  • Add all other ingredients and slow simmer the short ribs till tender, about an hour to an hour and a half.
  • Add parsley.
  • Simmer an additional 15 minutes or until thoroughly heated. 
  • Top with fresh chopped cilantro

Serve with:

For Service:

  • Take 2 heated corn biscuits and cut in half.
  • In the center of the plate make a star of the 4 “half moons”. 
  • Mound 1 cup of the pozole collard pilaf in the center. 
  • Place 3 short ribs on the pilaf with the bone touching. 
  • Garnish with 2 oz. braising liquid, and chopped cilantro or parsley.

Espresso Rub, 24oz.
Bottle/Shaker Top

(+Shipping & Handling)

Espresso Rub
5 oz. Tin

(+Shipping & Handling)

Espresso Rub
5 oz. Tins Three-Pack

(+Shipping & Handling)

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