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 love going through your website while I’m meal planning. I had all ingredients on this except for the ancho chiles, so I used red and green bell peppers instead. Still delicious, but I will make sure to try it with the chiles next time.
This is the fifth or sixth recipe I’ve made from your blog, and I must say it was AMAZING yet again!
The meat fell right off the bone and practically melted in my mouth.
Kudos again!
Can’t wait for the next recipe…
I have tried several recipes from this blog and they are great. This one however was disgusting. It smelled funky, the onions had such a strange taste I had to spit them out, and the meat was nasty. Such a waste of nice grass fed short ribs. Sorry…love the blog, hated the recipe.
sorry to hear that kelly!! ancho chiles can be super temperamental and can throw the taste off easily. sorry this recipe didn’t work out for you!
These are in my crockpot right now, and they smell great. I bought what I thought were ancho chilis, but they ended up being guajillo so we’ll see how they turn out!
One question: do you think the caffeine will have any energizing effects from the sauce? I’m wondering if I should hold off eating them in the evening and wait until tomorrow just in case.
HI Juli!
I just started following your blog and using your recipes, I’m using this one and cutting it in half (it’s just my husband and I and we don’t eat a super ton) Any suggestions? Would the quantity change the time i should cook it?
it will probably still take about 6 hours on low to full cook through. longer is probably better with short ribs to keep them tender
OMGSH!!! They were amazing!! My husband loved them, I loved them, they were just perfect!!
Hi Juli,
I can’t find Ancho Chillis anywhere way up here in Canada! What could I use as a substitute? Chilli Powder?
I normally read a few reviews before making a meal and debated if I was ready to try making ribs.
I was a bit worried after reading some reviews that the ribs wouldn’t turn out like the photos that were posted, so I used my creative side and switched up the recipe.
When making the puree, I also added 1 cup of paleo bbq sauce, 1/2 cup of raw maple syrup and a small dollop of Kitchen Bouquet (not 100% sure if KB is paleo friendly or not)
Also added some sliced onions on top of the ribs and then added the puree mixture.
Throughout the 8 hour process of cooking in the crock pot, I would take a basting spoon and use the sauce in the crock pot to lightly bast the ribs.
This ensured that the top of the ribs weren’t being dried out and caramelized the ribs and onions.
After time was up, I heated the oven to 350 degrees, added a little of the juices to the bottom of a glass pan, put the ribs in the pan, drizzle a 1/2 cup full of paleo bbq sauce, juices and maple syrup on top of the ribs, cooked for 20 minutes and came out BEAUTIFUL. Seriously, I have one happy fiance right now.
I made these for dinner tonight and it changed my life for the better! Sooooo good!!
What would be a good side dish to serve this with?
This looks very yummy, I was wondering if anyone had tried this with bone in country style pork ribs?
I have some in my fridge that need to be used. I was thinking I could Brown them before putting them in the crock?