Rating: 3 stars
117 Ratings
  • 5 star values: 18
  • 4 star values: 18
  • 3 star values: 27
  • 2 star values: 37
  • 1 star values: 17


Credit: Raymond Hom

Recipe Summary

20 mins
8 hrs 15 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

542 calories; fat 20g; saturated fat 7g; cholesterol 89mg; sodium 560mg; protein 35g; carbohydrates 52g; sugars 6g; fiber 4g; iron 6mg; calcium 84mg.