<p>Preheat the oven to 275°F. Pat the short ribs dry with paper towels and season generously on all sides with Adobo. Heat 1 tablespoon oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Working in batches to avoid overcrowding, sear the short ribs until deeply browned on all sides, about 6 to 8 minutes per batch. Transfer the short ribs to a plate and set aside.</p>

<p>Add the onions to the same pot and cook, stirring occasionally, until softened and lightly caramelized, about 5 minutes. Stir in the chipotle peppers and garlic, and cook until fragrant, about 30 seconds. Add the tomato paste and cook, stirring frequently, until it darkens slightly and begins to caramelize, about 2 to 3 minutes.</p>

<p>Pour in the red wine, scraping up any browned bits from the bottom of the pot. Stir in the bouillon mixture and coconut milk, and bring to a gentle boil. Remove from the heat and return the seared short ribs to the pot, nestling them into the liquid. Cover tightly with a lid and transfer to the oven. Braise until the short ribs are fork-tender and nearly falling off the bone, about 3½ hours.</p>

<p>Carefully transfer the short ribs to a serving platter and tent loosely with foil to keep warm. Skim any excess fat from the surface of the cooking liquid. Transfer the liquid and vegetables to a blender and blend until smooth, about 30 seconds. Return the sauce to the pot and cook over medium-high heat, stirring occasionally, until slightly thickened, about 5 to 8 minutes.</p> <p>Stir in the panela and lime juice, mixing until the panela is completely dissolved. Remove from the heat and spoon the sauce generously over the short ribs. Garnish with fresh cilantro and serve warm.</p> <p><strong>Perfect Pairings for a Complete Meal</strong><br /> Serve these tender short ribs over fluffy GOYA® <a href="https://www.goya.com/en/products/canilla-extra-long-grain-rice/">Long Grain White Rice</a> or alongside classic <em>Arroz Con Gandules</em> to soak up every drop of the rich, smoky coconut-chipotle sauce. Together, they create a hearty, comforting meal that’s perfect for family dinners and special occasions alike.</p> <p><strong>Elevate Your Presentation with Crispy Garlic Chips</strong><br /> For a restaurant-worthy finish, garnish the short ribs with homemade garlic chips. Thinly slice 5 garlic cloves and cook them in ¼ cup GOYA® <a href="https://www.goya.com/en/products/extra-virgin-olive-oil/">Extra Virgin Olive Oil</a> over medium-low heat, stirring occasionally, until golden brown and crisp, about 1 to 2 minutes. Using a slotted spoon, transfer the garlic chips to a paper towel-lined plate to drain. Sprinkle over the short ribs just before serving for a delicious crunch and rich garlic flavor.</p>