u/Floyd26b

• 1kg Beef short ribs
• 1/3 cup chipotle paste
• 2 Tbsp neutral oil
• 400g Tin chopped tomatoes
• 1 large onion chopped
• 2 Tbsp minced garlic
• 1 Tsp salt
• 2 Tsp mild chilli powder
• 2 Tsp smoked paprika
• 2 Tsp ground cumin
• 2 Tsp dried oregano
• 1 Tbsp lime juice
• 1 Tbsp apple cider vinegar
• 1 Cup beef stock
• 1 Tbsp brown sugar

1. Start by removing any excess fat from the beef short ribs (I used a whole rib joint which has a lot of fat on it) keeping some on for extra flavour which you will remove later on when shredding the ribs once tender

2. Pat ribs dry with kitchen paper then heat about 2 tbsps of neutral oil in a skillet on high heat and add ribs in batches (I done 2 ribs at a time) cook for about 2 minutes each side until nicely browned then set aside

3. In a large oven proof pan (I used a large stock pot) with an oven proof lid add all the rest of the ingredients and mix well then add ribs and mix well again

4. Cook in the oven on the bottom shelf at 275f for about 3-4 hours until the meat is tender and falls off the bone then remove from oven (you could also cook in a slow cooker, pressure cooker or on the stove)

5. Remove ribs from the pot and shred with two forks (get rid of any fat that’s left) then either put all the shredded meat back into the pot with sauce and mix (depending on how much shredded meat youve yielded) or you can just add an amount of sauce you prefer to the shredded meat (ideally you should have enough meat and sauce that you can mix it all together)

6. Serve however you like (I added some, lettuce, red onions, guacamole, sour cream & cholula sauce)