1/1 Photo of Crock Pot Short Ribs in Ancho Chile Sauce
Sue Lau's Note:
Tender ribs with a flavorful, spicy chile sauce. I like to serve this with black beans or poblano chiles stuffed with a seasoned goat cheese mixture, and sometimes a small salad.
My Private Note
Units: US | Metric
- 1 tablespoon cumin seed
- 4 dried ancho peppers
- 1 habanero peppers (optional) or 1 scotch bonnet pepper, seeded and deveined (optional)
- 4 -5 lbs short rib of beef
- 1 teaspoon cracked black pepper
- 4 garlic cloves, peeled
- 1 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 (15 1/2 ounce) can whole tomatoes, undrained
- 1Toast cumin seeds in a dry skillet until fragrant and allow to cool.
- 2Grind cumin seeds in a mortar or spice mill.
- 3Toast ancho chiles in a hot dry skillet until aromatic, about 30 seconds per side.
- 4Soak anchos in warm water, submerged, for about 30 minutes, or until soft.
- 5Remove anchos from liquid (discarding liquid), remove stems and seeds and discard; and cut anchos into small pieces.
- 6Season ribs with cracked pepper and brown ribs on both sides in a skillet or under the broiler.
- 7Place garlic, salt, lemon juice, tomatoes (with their juice), ancho chiles, habanero chile, and ground cumin seeds in a blender or food processor and process until smooth.
- 8Place ribs in the crock pot and cover with sauce.
- 9Cover and cook on low for 10-12 hours or on high for 5-6 hours or until ribs are tender.
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Nutritional Facts for Crock Pot Short Ribs in Ancho Chile Sauce
Serving Size: 1 (409 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1842.2
- Calories from Fat 1497
- Total Fat 166.3 g
- Saturated Fat 71.7 g
- Cholesterol 344.7 mg
- Sodium 820.0 mg
- Total Carbohydrate 15.8 g
- Dietary Fiber 5.4 g
- Sugars 3.3 g
- Protein 68.9 g