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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I FINALLY got around to making this last night and it was friggin’ awesome. I made mashed cauli with it and used some of the “sauce” from the beef to mash the cauli. Plus I cut the fat off the meat, (don’t like soft fat) and fried it in a cast iron skillet until it was crispy. Then dipped pieces of meat in the juice/fat. O. M. G.
Made this the other day. OMG. so good, I don’t know how you come up with these recipes, or your awesome sense of humor, but I love it, love love love. And I love that you live in Denver, like a few blocks from me, knowing such culinary genius is but a few hundred kilometers from me is extra inspirational.
few hundred meters, damn it, meters.
This was a hit with my husband! Thank you for all the great recipes; it is making it so much easier to “EAT RIGHT”!! =)
Army Wife, Mom, Student & Paraeducator
Hey Juli-
I may have trouble finding an Ancho Chile. Any good replacements?
These were so delicious. I followed the recipe, didn’t change a thing. My husband and I loved them. It’s a keeper. Thank you!
These were AMAZING. I started my crockpot at 10 pm and ha happy meat dreams thanks to the great smell. Had them for lunch and was sucking the bone to get alllllll the pieces.
Thanks so much for sharing these for free. I’d buy your cookbook though. Fo. Sho.
This recipe looks great! I just bought some G.F. Beef Ribs at the Farmer’s Market. However, they don’t say whether they are short ribs. I’m guessing they are regular.
Do they tend to cook the same in a crock pot? I’d hate to come home to a mushy mess.
Made these today. Delish! The only problem I had was that I ended up with a lot of fluid rather than a sauce. The onions didn’t carmelize, just boiled. Next time I will leave out the extra 1/2 c broth and will marinade the beef in the sauce the night before for more flavor.
Wow, you are amazing! Will cook this at the weekend for my family 😀 I’m about to finish the 8 week plan of a recipe book and planned to continue Paleo, because I’m feeling like reborn after almost 2 months.(Well, my family just complains about spending money for new cloths). You can read the review of my friend on: http://timreviews.com/paleo-recipe
Do you have any dessert recipes?
Again many thanks for this recipe,
Eloise