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 like leaving positives better, but this clearly does not turn out perfectly every time 🙁 My husband executed, so I only saw the end product, but nothing like your photos. Along with a couple of other commenters, vat of watery stuff, no awesome sauce. And I don’t know if we just got bad ribs or what, he went to a butcher shop, but paid 26 dollars for 4+ lbs. and by the time he got the meat away from the fat and bone (incredible fatty) there was like a small bowl of meat. Plus the anchos I had to buy? Yikes. Expensive expensive expensive for us.
What do you think about marinating these like you did in your Asian rib recipe? Also what size crock pot did you use? I want to make sure mine is big enough to hold all the ribs. Thanks!
i’m sure marinating them would be awesome! and I have a 6 quart slow cooker, I believe
Thanks so much!
Hi! Just wondering if anyone used something other than the Ancho Chiles? You would think in NY I would be able to find them – even the powder, but I can’t? I’m going to make them now… So if anyone knows, let me know please! Thanks!!! 🙂
Currently in the crockpot…my stomach growling from the yummy aroma.
Looks great. I have ancho powder – not chillis, how much should I use??
no clue. maybe a tablespoon or two
Ok so I made these except to the sauce I added two good splashes of cider vinegar, three triangles of mexican chocolate, a two-inch piece of canela, and a two teaspoons of cumin seeds. Plus I upped the honey to 1.5 tablespoons and the results TOOK MY PANTS OFF
Like some have said already, my ribs didn’t turn out anything like the photos- it was just a crockpot full of ribs and a watery soup-like mix. I wouldn’t have minded at all- the smell was awesome- but the taste was not there. It tasted like a bland pot roast or something. I’m now searching the internet on how to fix it so I don’t lose all of this meat! I think I will try it again because I absolutely love the idea of these flavors, but I will change up some of the liquid ratio! :))
This recipe was killer! I halved it and it came out perfectly! Cooked on High for 5 hours and it literally fell off the bone as I picked it up. Mashed cauliflower would have been a perfect companion because the sauce in the bottom of the pot would have made an awesome combination. All it needed was more salt.
I have to say mine did turn out like the picture! But I did exactly what the recipe said and put the pulsed mixture on top of the ribs – they stayed like that giving it an awesome crust. (And when I cook, I almost always mess something up.. so Im pretty pumped.) My boyfriend flipped!
and nursejonny your rendition sounds incredible haha next time I will certainly try it!
Exactly what Kristalyn said right above me. The smell was there, the flavor wasn’t. They tasted good but just like plain old beef. Not worth the money I spent on the short ribs. 🙁 I added a bunch more seasonings when I ate them and it wasn’t too bad. But no coffee or ancho flavor. The asian short ribs from your blog though….AMAZING!
I made These tonight and the ribs didn’t get that deep color…they didn’t get any actually. Did you sear first? We put on the bbq grill to get a char and they were delicious. I know they would have even been even better. How did ya do it?
i’m really not sure!! i had a lot of coffee on them, but I think I might have gotten lucky. because I’ve made them a time before and they weren’t as dark