Food Recipes Slow-Cooker Chipotle Short Ribs With Tangy Cabbage Slaw 2.8 (117) 2 Reviews Short ribs become fall-apart delicious when simmered with onion, garlic, tomato paste, chipotles, and cumin. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on December 9, 2015 Print Share Share Tweet Pin Email Photo: Raymond Hom Hands On Time: 20 mins Total Time: 8 hrs 15 mins Yield: 6 serves Jump to Nutrition Facts Jump to recipe Aren't slow-cooker recipes the best? Minimal effort at breakfast time results in a big payoff at dinner time. And this one is no exception: The short ribs cook all day with hands-off convenience. This recipe calls for white rice on the side, cooked per instructions, but you can swap it with a different starch such as roasted butternut squash, mashed potatoes, or cornbread. Now the slaw is a different story: Just 5 minutes of prep—at your convenience up to 12 hours in advance—results in a tangy complement to the ribs' rich, spicy flavor. 10 Great Side Dishes That Pair Perfectly With Ribs Ingredients 2 pounds boneless short ribs, cut into 2-inch pieces 1 medium onion, chopped 2 cloves garlic, chopped 3 tablespoons tomato paste 1 tablespoon chipotles in adobo sauce 1 teaspoon cumin Kosher salt and black pepper ½ medium head cabbage, thinly sliced (about 8 cups) 4 radishes, thinly sliced ¼ cup fresh lime juice 2 tablespoons olive oil 2 teaspoons sugar 1½ cups long-grain white rice Directions In a 4- to 6-quart slow cooker, combine short ribs, onion, garlic, tomato paste, chipotles, cumin, ¼ cup water, 1 teaspoon salt, and ¼ teaspoon pepper. Cover and cook until the short ribs are tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time). In a large bowl, toss cabbage and radishes with lime juice, oil, sugar, and ¼ teaspoon each salt and pepper. Refrigerate for up to 12 hours. Twenty minutes before serving, cook the rice according to package directions. Serve with short ribs and cabbage slaw. Print Nutrition Facts (per serving) 542 Calories 20g Fat 52g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 542 % Daily Value * Total Fat 20g 26% Saturated Fat 7g 35% Cholesterol 89mg 30% Sodium 560mg 24% Total Carbohydrate 52g 19% Total Sugars 6g Protein 35g Calcium 84mg 6% Iron 6mg 33% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.