Chipotle Granacha Braised Short Ribs served on Jewish Unleavened Flatbread



3-4 pounds short ribs

In a large Mixing bowl:

1/8 cup Olive Oil - to lightly cover all the surface area of each short ribs

1.5 TSP for each short rib

Add Salt and Pepper

Mix all together until short ribs are evenly and equally coated.

Slice veggies for stock in the pot, carrots, onions, and fresh herbs, rosemary, sage and bay leafs.

Put short ribs in stock pot bone side down

Dump 1/2 can of Adobo Chipotles into stock pot, over short ribs evenly.

Add Veggies!

Add Granacha until it covers the top of the short ribs ( about 1 bottle)

Bring to a boil and then let simmer for 3 1/2 hours

Check with a fork for tenderness. If the fork penetrates the short ribs With ease, then it is done. At this point, bones will fall out.

Remove the short ribs from the pot and enjoy!


2 cups Flour

1 cup Water

2 TSP Salt

Mix all together in a mixing bowl. Mix with your hands until you get a consistent dough that has a light tackiness. You may need to ad a touch of water if not tacky enough.

Remove from bowl and knead dough for 5 to 10 minutes.

Pull off sections of dough to create 8 - 9 small equally sized balls of dough

Roll these out into 6 - 8 inch long sections.

Heat a heavy bottom pan, until its piping hot.

Set rolled out dough into pan. No water, no oil, no butter. Just into the hot clean pan.

Wait until you can see bubbles appear on the top side of the bread until flipping.

Wait 3-4 min before opposite side is done ( depending on thickness )

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