Chile Short Ribs (Slow Cooker)



When it comes to beef, we order by a quarter beef from JX Ranch natural Beef every fall. The cows are grass-fed from start to finish. No growth hormones or antibiotics. And the flavor is fabulous! The other plus side is we get cuts of beef we don't really have experience with - one being short ribs.  

I first tried this recipe a few years back, and then I got busy and the short ribs hid in the deep freeze until I had several packages and knew it was time to cook them up.

You start off with onions, carrots and beer in the bottom of a slow cooker.

Pull out your short ribs - I like to trim the extra fat - and rub some salt and pepper in to both sides.


Have your pan (I use my big cast iron skillet) nice and hot with some olive oil on the bottom, then sear all sides of the ribs, placing the seared ribs into the crock.


Once they are all in, add the sauce on top, put the lid on, and cook away!

 Serve it up with some kind of potatoes and veggies - we're going with baked potatoes and pan-seared Brussels sprouts.


Chile Short Ribs

  • 1 medium onion, chopped
  • ~20 baby carrots, or enough to cover the bottom of slow cooker
  • 5 garlic cloves, coarsely chopped
  • 2 tablespoons finely chopped canned chipotles in adobo plus 1 tablespoon adobo sauce
  • 1/2 teaspoon cumin seeds
  • 1 tablespoon Ancho Chile Powder
  • beef short ribs
  • ~1 tablespoon olive oil, or enough to cover bottom of skillet
  • 1 beer 
  • Salt & pepper

Place carrots and onions in bottom of slow cooker. Reserve 1/2 c beer. Pour remainder of beer over vegetables. Add garlic, chipotles, cumin, and ancho chile powder to reserved beer and stir together.

 Rub salt & pepper into short ribs. Heat oil in heavy skillet. Brown all sides of ribs - about 30-45 seconds per side - to seal in juices.

 Place ribs on top of vegetables and pour sauce over top.

 Cook on low for 4-6 hours.

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