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Photo © marybethcarrol/Flickr via Creative Commons

Chipotle-braised Panorama Grass-fed Beef Short Ribs

Recipe from Darrell Wood, Panorama Meats

Serves 6


  • 7 pounds bone-in grass-fed beef short ribs, trimmed of fat and excess tendons
  • 3 tablespoons vegetable oil, preferably canola oil

Dry spice:

  • 1 tablespoon paprika
  • 1/2 tablespoon rosemary
  • 1/2 tablespoon thyme
  • 2 teaspoons salt
  • 1 teaspoon pepper


  • 3 large onions, thinly sliced
  • 4 cups carrots, peeled and diced
  • 6 fresh Anaheim chiles, seeded and chopped


  • 12 fresh garlic cloves
  • 6 whole bay leaves

Cooking Broth:

  • 1 (14 ounce) can diced tomatoes
  • 1/2 (7.5 ounce) can chipotle chiles in adobo sauce, pureed and strained to remove seeds
  • 6 cups canned or homemade chicken stock
  • 3 tablespoons tomato paste


Chef's note: The ribs should be at least 5 inches long and 1 inch thick. In this recipe, the vegetables are part of the dish, rather than just a flavor base for the sauce, so feel free to add or substitute other vegetables. Serve with egg noodles, mashed potatoes or roasted potatoes.

Adjust oven rack to lower-middle position, and heat oven to 350ºF.

Combine dry spice ingredients, and coat beef ribs.

Brown the meat: Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering. Add half of beef and cook, without moving, until well browned, 4 to 6 minutes. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke. Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat.

Sauté the vegetables: Reduce heat to medium-high, add vegetables and cook, stirring occasionally, until softened and beginning to brown, 10 to 12 minutes. Remove half of the vegetables and reserve. Add garlic and cook until aromatic, about 30 seconds, add tomatoes and tomato paste and cook, stirring constantly.

Increase heat to high, add stock and simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Add bay leaf, the browned beef and any accumulated juices to pot. Cover and bring to a simmer. Transfer pot to oven and braise until fork tender, about 2 to 2½ hours.

Remove from oven and add reserved vegetables. Allow liquid to settle about 5 minutes, and strain off excess fat. Serve warm.

Recipe Note: "This recipe was developed years ago by John Dallett of Field to Family, Panorama Meats’ sales representatives. It has become a favorite of the Wood family because it showcases the distinctive flavor of our grass-fed beef."

—Darrell Wood

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