I’ve made the conscious decision that I cannot and will not carry a purse any longer. Pretty much because I take my lifting shoes with me wherever I go. And two water bottles. And tape. And a lacrosse ball. And 2-3 containers of Tupperware. And another change of shoes. Yeah…a purse just ain’t cuttin’ it. So I’ve moved to a back pack. I’ve wanted to get a super stylish Lululemon tote/bag/thing to carry around with me so I don’t look like a school child, but those things cost like a million dollars. More like $130, but come on, I don’t just have $130 sitting around. I have a change jar people. That I utilize. Often.
OMG. I forgot to tell you guys, my first cooking video for Again Faster came out! I made my Sweet Potato and Apple Breakfast Patties for the video! An old recipe but a goodie. I kind of burned the patties on film, but whatevs. Thank goodness I had Patrick Cummings to do an amazing job with the photography so it still looked edible. I still ate most of it. I’ll seriously eat anything though.
This was the first video I shot so you can tell I’m a bit nervous. And awkward. And I have real people clothes on so I’m even MORE awkward. I shot 7 cooking videos out in Boston. That means 7 different outfits. Do you know how difficult it was to come up with SEVEN different outfits? Way difficult. I think I was pittin’ out in every video. Cute.
Check it!
Crockpot Coffee Ancho Chile Short Ribs
- Yield: 3-4 1x
Ingredients
- 4lbs Grass Fed Beef Short Ribs
- 1 cup Chameleon Cold Brew Coffee or your choice of brewed coffee
- 1 large yellow onion, rougly sliced
- 4 dried ancho chiles, stems and seeds removed
- 4 garlic cloves
- 2 tablespoons raw honey
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lime juice
- 1/2 cup vegetable broth or water
- salt and pepper, to taste
Instructions
- Place dried ancho chiles in a bowl and cover with hot water. Let sit for around 20-30 minutes until soft.
- Add your softened ancho chiles, brewed coffee, garlic cloves, honey, olive oil, lime and salt and pepper in your food processor and puree.
- Place onions in the bottom of your crockpot and add your water or broth.
- Stack your short ribs on top of onions then pour your coffee-ancho chile sauce on top.
- Top with a bit more salt.
- Cover and let cook on low for 6-8 hours or high for 5-7 hours.
- Be ready for that meat to fall off the bone your onions to more caramelized than you’ve ever seen before! Boom!
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You May Also Like:
Slow Cooker Red Wine Braised Short Ribs
Coffee Marinated Steak Fajitas
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Have you thought of trying a 31 bag?
what is that Sharon?
Hi Juli,
Love your blog, your humor and your awesome recipes! You make it so easy to eat well! I’m new to this, but feel as if I can even do it, ha! If you’re looking for some great bags to carry, check out the website http://www.mythirtyone.com/lisacole Really great prices= much less expensive than Lululemon bag:)
Looks amazing! Can’t wait to try it!
I’ve seriously been craving ribs…this settled it. I need to make some.
Juli I love the video – You’re a natural! You never have a lull. You’re so cute – if it smells good, it probably tastes good. You are my hero!
Ok, I just watched this vidio three times. Three times Juli. Like, didn’t take my eyes off it the whole time. I see Juli (that would be you) in a kitchen with food making something delish…BUT, WTF, where’s the dancing??? I don’t get it. Is this some kinda trick? Did I miss something?
haha tim, no dancing for Again Faster, a bit more professional
I have the ribs in the crockpot as we speak. They look nothing like yours though. How did you get that nice char look? It looks like you finished them off in the oven or something, because half my ribs are under the liquid so they won’t char, and the liquid ran right off of the ribs that are at the top of my stack, so they look kinda plain. Ugh, I suck.
I wouldn’t call it a char, more of a pastey sauce on top
My ribs don’t all fit in my crockpot! Can this be done in the oven at a low temperature setting over several hours? Thoughts?
I’m sure it could Katrina!
what temp for the oven????
oh goodness, I have absolutely no clue but probably on a low temperature for a good amount of time
what crockpot do you use?
Ugh, I live in the boonies. So I got the only dried chilies they had at the grocery store “New Mexican Chilies”. Using pork sirloin instead of ribs – I had meat in the freezer that needed to be used. So I guess I really didn’t follow the recipe. But it was a good template, hope it doesn’t taste like butt.
my ribs ended up covered in watery sauce, did you take the lid off and let it cook down or cook it down in a sauce pan. Onions not carmelized either. I followed the directions. :/