Preheat oven to 325 degrees.
Trim excess fat from the short ribs, leaving some to flavor the braising liquid.
Add cooking oil to your Dutch oven and place it over medium-high heat on your stove top. Once the oil is shimmering add the short ribs and brown the meat on all sides.
Once the meat has been properly seared, deglaze the bottom of the pot by adding a couple splashes of beef broth and scrape any burnt on bits off the bottom with a wooden spoon.
Add the remainder of the beef broth, tomato sauce, lime juice, chipotle peppers in adobo sauce, garlic, and seasonings - which include salt, brown sugar, smoked paprika, cumin, oregano, and black pepper.
Cover the Dutch oven with the lid and place it in the oven for 2 ½ hours. The meat should be completely tender and come apart when pulled with a fork.
Remove from the oven and serve whole with braising liquid on the side to be used as desired. Alternatively, these tender ribs can be shredded in the braising liquid to serve as tacos.