Slow-Cooker Chipotle Short Ribs With Tangy Cabbage Slaw

slow-cooker-short-ribs
Photo by Raymond Hom
Slow-Cooker Chipotle Short Ribs With Tangy Cabbage Slaw 2.8 107 5 1
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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 542 calories
    • Fat 20 g
    • Sat Fat 7 g
    • Cholesterol 89 mg
    • Sodium 560 mg
    • Protein 35 g
    • Carbohydrate 52 g
    • Sugar 6 g
    • Fiber 4 g
    • Iron 6 mg
    • Calcium 84 mg

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.

Ingredients

  1. Check 2 pounds boneless short ribs, cut into 2-inch pieces
  2. Check 1 medium onion, chopped
  3. Check 2 cloves garlic, chopped
  4. Check 3 tablespoons tomato paste
  5. Check 1 tablespoon chipotles in adobo sauce
  6. Check 1 teaspoon cumin
  7. Check kosher salt and black pepper
  8. Check 1/2 medium head cabbage, thinly sliced (about 8 cups)
  9. Check 4 radishes, thinly sliced
  10. Check 1/4 cup fresh lime juice
  11. Check 2 tablespoons olive oil
  12. Check 2 teaspoons sugar
  13. Check 1 1/2 cups long-grain white rice

Directions

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

 

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