Slow-Cooker Chipotle Short Ribs With Tangy Cabbage Slaw
Raymond Hom
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
pensacolatammy
2014-08-16T16:51:12-04:00
My husband and I loved this recipe. Serving it with the slaw added a bit of coolness to the heat of the short ribs. I served it with cheese and potato perogies instead of the rice and that was perfect. Our 28 year old daughter said it tasted restaurant quality. Serving the leftover meat along with the slaw in a warmed tortilla was wonderful.
invaderzillm
2013-12-02T09:12:07-05:00
My husband and I enjoyed this recipe with the smokiness and depth. The only thing I would add next time is a bit more salt. I couldn't find boneless so I just went with a higher weight of bone in short ribs. We finished off the whole thing! Instead of the slaw, we had broccoli but that's a personal preference. Will make this again.
