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Boneless Short Rib Chili Recipe (Rich, Hearty & Fall-Apart Tender)

By Matt Price

Oct 31, 2024, Updated Mar 18, 2026

Short Rib Chili Recipe by Mr. Make It Happen

Boneless Short Rib Chili: A Rich, Hearty Comfort Classic

As the temperatures drop and the days get shorter, there’s nothing quite like a big bowl of chili to warm you up. This Hearty Short Rib Chili takes a classic comfort food and elevates it with rich, tender short ribs and a medley of spices that pack a flavorful punch. Perfect for game day or a cozy night in, this chili is sure to satisfy!

Salt brining short ribs is a great way to enhance their flavor and tenderness before cooking. Here’s a breakdown of the process and benefits:

What is Salt Brining?

Brining involves soaking meat in a saltwater solution, which can include various seasonings and aromatics. This method helps to enhance moisture retention and flavor.

Benefits of Brining Short Ribs

1. Enhanced Flavor: Salt penetrates the meat, seasoning it throughout rather than just on the surface. This results in a more flavorful dish.
2. Increased Juiciness: The salt helps to break down proteins, allowing the meat to retain moisture during cooking. This is especially beneficial for tougher cuts like short ribs.
3. Tenderization: Brining can help to tenderize the meat, making it easier to chew and more enjoyable to eat.

How to Brine Short Ribs

1. Make the Brine: Combine water and salt in a ratio of about ¼ cup of salt per quart of water. You can also add sugar, herbs, spices, and aromatics (like garlic or onion) for extra flavor.
2. Dissolve the Salt: Heat a portion of the water to dissolve the salt and sugar, then add the remaining cold water to cool the brine.
3. Brine the Ribs: Submerge the short ribs in the brine, ensuring they are fully covered. You can use a resealable plastic bag or a container with a lid.
4. Brining Time: Refrigerate the short ribs in the brine for at least 4 hours, but overnight is ideal for maximum flavor and tenderness.
5. Rinse and Dry: After brining, rinse the short ribs under cold water to remove excess salt. Pat them dry with paper towels before cooking.

Cooking After Brining

After brining, you can cook the short ribs using your preferred method—braising, grilling, or smoking. Since the meat is already seasoned, adjust any additional salt in your recipes accordingly.

Brining is a simple technique that can elevate your short rib dishes, making them even more delicious and satisfying!

Brown the Meat: In a large pot or Dutch oven, heat a little oil over medium-high heat. Season the short ribs with AP seasoning and salt. Sear them on all sides until browned (about 3-4 minutes per side). Remove from the pot and set aside.

This is the color you’re looking for. Searing the short ribs will improve their presentation, taste, and texture.

Cook the Veggies: In the same pot, add the diced onion, red pepper, and jalapeños. Sauté for about 5 minutes until they’re softened. Add the garlic base and cook for another minute until fragrant.

Add Flavor: Stir in the tomato paste, Worcestershire sauce, and brown sugar. Mix well, then add the crushed tomatoes, rinsed kidney and black beans, and chipotle peppers (chop them finely if you prefer more heat).

Add Liquid: Pour in the beer and beef broth, scraping the bottom of the pot to deglaze any browned bits. Return the seared short ribs to the pot.

Spice it Up: Add chili powder, Sazon, cumin, Cajun seasoning, and smoked paprika. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 2-3 hours, or until the short ribs are tender and can be easily shredded.

Taste as you go and adjust the flavor/spice to your preference.

Add the short ribs back and cover. Simmer for 2.5-3 hours or until fork tender.

Shred the Meat: Once the short ribs are tender, remove them from the pot. Use two forks to shred the meat, then return it to the chili. Stir in the chopped cilantro and adjust the seasoning with salt and AP seasoning as needed. Looking for more? Try my one pot, endless flavor. If you love this, you'll also enjoy my chicken noodle soup. For another crowd-pleaser, check out my chili mac.

Enjoy: Serve the chili hot, garnished with extra cilantro if desired. It pairs perfectly with cornbread or crusty bread for dipping! For another crowd-pleaser, check out my broccoli cheddar soup. If you love this, you'll also enjoy my brown stew chicken. Looking for more? Try my texas style chili.

Tips for Success

• Make It Ahead: This chili tastes even better the next day! Prepare it a day ahead and let the flavors meld in the fridge.
• Customize Your Spice: Adjust the number of chipotle peppers based on your heat preference. A little goes a long way!
• Toppings: Consider adding toppings like shredded cheese, sour cream, or diced avocado for extra creaminess.

This Hearty Short Rib Chili is the ultimate comfort food, bursting with flavor and perfect for chilly evenings. Get ready to cozy up and enjoy a bowl of this deliciousness! Happy cooking! If you love this, you'll also enjoy my best 1. If you love this, you'll also enjoy my tender braised oxtails. Looking for more? Try my prime rib.

Print & Download Short Rib Chili Recipe

Short Rib Chili

Matt Price

This Hearty Short Rib Chili is the ultimate comfort food, bursting with flavor and perfect for chilly evenings. Get ready to cozy up and enjoy a bowl of this deliciousness! Happy cooking!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Appetizer, Beef Recipes, Comfort Food, Favorites, Main Course, Soups & Stews

Cuisine American

Servings 6

Calories 430 kcal

Ingredients

  

1x2x3x

• ▢ 1.5 lbs boneless beef short ribs
• ▢ 1 can kidney beans rinsed
• ▢ 1 can black beans rinsed
• ▢ 16 oz crushed tomatoes
• ▢ 1 can chipotle peppers in adobo use to taste
• ▢ ¼ cup fresh cilantro chopped
• ▢ ½ red bell pepper diced
• ▢ 1 onion diced
• ▢ 2 jalapeños diced
• ▢ 2-3 tablespoon tomato paste
• ▢ 2 tablespoon Worcestershire sauce
• ▢ 1 bottle beer your choice
• ▢ 4 cups beef broth
• ▢ 1 tablespoon garlic base
• ▢ 3 tablespoon brown sugar
• ▢ 1 teaspoon each: chili powder sazon seasoning, cumin, Cajun seasoning, smoked paprika
• ▢ AP seasoning and salt to taste

Instructions

 

How to Brine Short Ribs

• Make the Brine: Combine water and salt in a ratio of about ¼ cup of salt per quart of water. You can also add sugar, herbs, spices, and aromatics (like garlic or onion) for extra flavor.
• Dissolve the Salt: Heat a portion of the water to dissolve the salt and sugar, then add the remaining cold water to cool the brine.
• Brine the Ribs: Submerge the short ribs in the brine, ensuring they are fully covered. You can use a resealable plastic bag or a container with a lid.
• Brining Time: Refrigerate the short ribs in the brine for at least 4 hours, but overnight is ideal for maximum flavor and tenderness.
• Rinse and Dry: After brining, rinse the short ribs under cold water to remove excess salt. Pat them dry with paper towels before cooking.

Cooking After Brining

• After brining, you can cook the short ribs using your preferred method—braising, grilling, or smoking. Since the meat is already seasoned, adjust any additional salt in your recipes accordingly.

Brown the Meat:

• In a large pot or Dutch oven, heat a little oil over medium-high heat.
• Season the short ribs with AP seasoning and salt.
• Sear them on all sides until browned (about 3-4 minutes per side).
• Remove from the pot and set aside.

Cook the Veggies:

• In the same pot, add the diced onion, red pepper, and jalapeños.
• Sauté for about 5 minutes until they’re softened.
• Add the garlic base and cook for another minute until fragrant.

Add Flavor:

• Stir in the tomato paste, Worcestershire sauce, and brown sugar.
• Mix well, then add the crushed tomatoes, rinsed kidney and black beans, and chipotle peppers (chop them finely if you prefer more heat).
• Add Liquid: Pour in the beer and beef broth, scraping the bottom of the pot to deglaze any browned bits. Return the seared short ribs to the pot.

Spice it Up:

• Add chili powder, Sazon, cumin, Cajun seasoning, and smoked paprika.
• Bring the mixture to a boil, then reduce the heat to low.
• Cover and let it simmer for 2-3 hours, or until the short ribs are tender and can be easily shredded.
• Taste as you go and adjust the flavor/spice to your preference.
• Add the short ribs back and cover. Simmer for 2.5-3 hours or until fork tender.

Shred the Meat:

• Once the short ribs are tender, remove them from the pot.
• Use two forks to shred the meat, then return it to the chili.
• Stir in the chopped cilantro and adjust seasoning with salt and AP seasoning as needed.

Enjoy:

• Serve the chili hot, garnished with extra cilantro if desired. It pairs perfectly with cornbread or crusty bread for dipping!

Notes

Tips for Success

• Make It Ahead: This chili tastes even better the next day! Prepare it a day ahead and let the flavors meld in the fridge.
• Customize Your Spice: Adjust the number of chipotle peppers based on your heat preference. A little goes a long way!
• Toppings: Consider adding toppings like shredded cheese, sour cream, or diced avocado for extra creaminess.

Nutrition

Calories: 430kcalCarbohydrates: 43gProtein: 33gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 976mgPotassium: 1212mgFiber: 12gSugar: 14gVitamin A: 693IUVitamin C: 24mgCalcium: 89mgIron: 7mg

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