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April Recipe of the Month – Slow Cooker Chipotle Short Ribs With Tangy Cabbage Slaw

By April 4, 2017October 21st, 2019Uncategorized

Serves: 6
Hands-On Time: 20 min
Total Time: 8 hrs 15 mi

INGREDIENTS

  • 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

DIRECTIONS

  • 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.

Recipe Provided By: RealSimple.com