Slow-Cooker Chipotle Short Ribs With Tangy Cabbage Slaw

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.

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.