In the past, the best beef short ribs I made involved searing the ribs, then slowly braising them in the oven, in a bath of red wine, beef stock and spices. The result was tender, falling-apart meat with a rich broth. The new me recreated the same delicious tastes with my Crock Pot – no searing or browning necessary.
I dusted the beef short ribs (these cost about $2.50 per package!) with salt, pepper and ancho chile powder, then threw them into the Crock Pot with some onion, garlic, leftover coffee, a few leftover diced tomatoes, dried chiles and beef stock. You really can use whatever you have leftover in the kitchen – carrots? Potatoes? Celery? Parsnips? Mushrooms? Add them!
I started making this meal with a published recipe, then realized I was changing so many thing that it was nothing like the original creation. So I suppose I can call this all my own.
Crock Pot Beef Short Ribs with Ancho Chiles
- 2 whole dried ancho chiles, or other chile
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2 T pure maple syrup
- Juice of 1 lime
- 2 T Worcestershire sauce
- 1 or 1/2 can diced tomatoes, with juices
- 1/2 c. brewed coffee
- 6 lb. beef short ribs
- 2 T ancho chile powder (I got mine at Fresh Market)
- 1 tsp salt
- 2 c. beef broth (chicken broth would be fine)
Sprinkle short ribs with salt and pepper, then dust with ancho chile powder on all sides. Place in slow cooker. Follow with onion, garlic, maple syrup, lime juice, Worcestershire sauce, tomatoes, coffee and beef broth. Nestle dried chiles into the mixture. Turn slow cooker on low and cook for 8 to 8 1/2 hours.
When the short ribs are nearly done, use a spoon to skim off some of the fat. Taste for seasoning.
I made mine with quick-cooking polenta, which was delicious.
To serve, scoop polenta on plates, then top with short ribs, spooning juices over the top. Add parsley for color.
Hearty, deep with flavor and completely satisfying.