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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Juli, try checking out RedOxx.com for their Market Tote bag. It’s not as expensive as your Lulu, it’s made in Montana and if it’s anything like their carry ons ( i own one), it’ll be bullet proof. Can’t wait to try this recipe. Mouth is watering.
We made this the other day and it was Awesome!
The sauce was AMAZING and you are right about the onions! It was a big hit. I want to make it again using a roast and shredding the meat into the sauce. The sauce was great served over the sides as well!!
I put these in the Crockpot last night and I woke up to a divine smell! Left at 6am to do the WOD came back and just had to have one! Yumminess! I will have them tonight with some cauliflower mash. Thanks!
I just made this today. UH-Mazing! Thanks for sharing!!
This looks awesome. I can’t wait to make it. I love reading your blog.
My husband loved these! I tried to serve them with sweet potato fries, but alas, without Avocado oil- they sucked. Maybe I’ll try lard next time. Thanks for the recipe!
These look great! I’m going to make them next week 🙂 Just a thought–I think I’ll soak my anchos in hot coffee instead of water. I don’t have any fancy cold-brew coffee & plain is fine for me! 🙂
I made these yesterday and they were SO good!! I am looking forward to the left overs 🙂
I love your site and recipes, I can’t wait to try more!
I made these this weekend and they were AWESOME! I love all of your fun recipies and can’t wait to try more!