slow-cooker-chipotle-short-ribs-with-tangy-cabbage-slaw

Best Dinner Food

Slow-Cooker Chipotle Short Ribs With Tangy Cabbage Slaw

Short ribs become fall-apart delicious when simmered with onion, garlic, tomato paste, chipotles, and cumin.

Ingredients

  1. 2 pounds boneless short ribs, cut into 2-inch pieces

  2. 1 medium onion, chopped

  3. 2 cloves garlic, chopped

  4. 3 tablespoons tomato paste

  5. 1 tablespoon chipotles in adobo sauce

  6. 1 teaspoon cumin

  7. Kosher salt and black pepper

  8. ½ medium head cabbage, thinly sliced (about 8 cups)

  9. 4 radishes, thinly sliced

  10. ¼ cup fresh lime juice

  11. 2 tablespoons olive oil

  12. 2 teaspoons sugar

  13. 1½ cups long-grain white rice

Directions

  1. In a 4- to 6-quart slow cooker, combine 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 cabbage and radishes with 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 package directions. Serve with short ribs and cabbage slaw.