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
1/2 medium head cabbage, thinly sliced (about 8 cups)
4 radishes, thinly sliced
1/4 cup fresh lime juice
2 tablespoons olive oil
2 teaspoons sugar
1 1/2 cups long-grain white rice
Sat fat 7g
How to Make It
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).
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.
Twenty minutes before serving, cook the rice according to the package directions. Serve the short ribs with the rice and cabbage slaw.