Chipotle Braised Short Ribs with Sweet Potatoes




I know you’ve been there… Standing in the meat department and staring at the short ribs. You want to buy them, but you’re not sure how you’d prepare them. This video and recipe will address your dilemma and give you the confidence needed to take short ribs from your butcher’s cooler to your dining room table.

If you’re wondering where short ribs come from, the following picture will give you an idea. The short ribs are a part of the short plate and the back ribs are the lower part of the rib section. Back ribs are just below the ribs you’d get if you had a bone-in ribeye.

Paleo Pam rolls into town today, so be sure to watch for updates on her visit…

Tonight is the announcement of 13.5 as well, so be sure to fuel properly and give it your all on the last workout of the 2013 CrossFit Open.

“Keep It Paleo!

Your Pal,

Paleo Nick

Last summer I followed my cow from pasture to plate and this pic was taken on fabrication day. It shows a good view of the ribs from the inside.

Chipotle Braised Short Ribs with Sweet Potatoes 

Ingredient List:

  • 4 pounds Short Ribs
  • Olive Oil
  • Kosher Salt
  • 1 Large Onion, julienned
  • 1 28oz. Can Tomato Sauce
  • 6 Cups Chicken or Beef Stock
  • 1 Cup Salsa Chipotle
  • 4 Sweet Potatoes, 1.5” dice
  • Massie Mayo, as garnish
  • Fresh Cilantro, whole leaves

Preparation Instructions for the Mushroom Caps:

  1. Heat olive oil in a thick bottomed soup pot over high heat. Season ribs with Kosher salt and when oil begins to shimmer, place ribs in pot seasoned side down.
  2. Season top side of ribs with Kosher salt.
  3. Sear for 2-3 minutes on all sides, then remove from pan and allow to rest while you sear the remaining ribs.
  4. While ribs are searing, prepare the julienned onions and when removing the final ribs are removed from pan, add the onions immediately to deglaze and absorb the “fond” created from searing.
  5. When onions have cooked for one minute, layer ribs back into pot, cover with 3 cups of stock and the tomato sauce.
  6. Bring to a simmer, reduce heat to low and cover with a lid.
  7. Cook for 90 minutes, and then add sweet potatoes, remaining stock and salsa chipotle.
  8. Cook for an additional 45-60 minutes until beef and sweet potatoes are fork tender.
  9. Plate up beef and sweet potatoes, drape with braising liquid, and garnish with mayonnaise and cilantro.
  10. Enjoy!

“Keep It Paleo!”

Zone Breakdown:


We have 4 pounds of short ribs. Once cooked and the bones removed, we get a total weight of about 50oz. Knowing that 1.5oz equal one block, that gives us 34 protein blocks.


Our carb count starts with our onion. We have one full onion which gives us about 1 cup total when diced. We count each ½ cup as one block so therefore we get 2 blocksfrom the onion.

From the tomato sauce, we know that 4oz gives us 1 block, so with 28oz being used, that gives us 7 blocks.

Additionally, we get 4 blocks from the salsa as about ¼ of a cup gives us one block.

And finally we get 12 blocks from the 4 sweet potatoes. We know that on average we get 3 blocks per sweet potato, so that gives us 12 blocks for a total of 25C blocks.

Fats: (variable)

Our fats are going to come mostly from the mayo. In one cup there are 144F blocks, so use it sparingly to add a great finish to this meal.

Balancing Act:

This meal breaks down into 8-9 4 protein block, 3 carb block meals.  Again the fats are going to be dependent on how much of the mayo you add to the end of the preparation!


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