This braise is best made 1 to 2 days ahead of serving. While most of it
requires little effort or technique, the biggest challenge will be waiting
while the richly spiced aromas waft through your kitchen. Consider this
time invested for good reason — to tenderize the beef to a supple version
of itself, and to infuse the meat and stew with knock-your-socks-off
flavor. Go ahead and give it a try; some things are worth the wait.
Red Wine and Chipotle
Braised Short Ribs