Raymond Hom
Hands-On Time
20 Mins
Total Time
8 Hours 15 Mins
Yield
Serves 6

How to Make It

Step 1

In a 4- to 6-quart slow cooker, combine the 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).

Step 2

In a large bowl, toss the cabbage and radishes with the lime juice, oil, sugar, and ¼ teaspoon each salt and pepper. Refrigerate for up to 12 hours.

Step 3

Twenty minutes before serving, cook the rice according to the package directions. Serve the short ribs with the rice and cabbage slaw.

Chef's Notes

 

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Ratings & Reviews

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Reviews
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