Crock Pot Short Ribs in Ancho Chile Sauce
- Reviews 2
Ready In: 11 hrs
Serves: 4-6
Ingredients
- 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 1/2ounce) can whole tomatoes, undrained
Directions
- Toast cumin seeds in a dry skillet until fragrant and allow to cool.
- Grind cumin seeds in a mortar or spice mill.
- Toast ancho chiles in a hot dry skillet until aromatic, about 30 seconds per side.
- Soak anchos in warm water, submerged, for about 30 minutes, or until soft.
- Remove anchos from liquid (discarding liquid), remove stems and seeds and discard; and cut anchos into small pieces.
- Season ribs with cracked pepper and brown ribs on both sides in a skillet or under the broiler.
- Place 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.
- Place ribs in the crock pot and cover with sauce.
- Cover and cook on low for 10-12 hours or on high for 5-6 hours or until ribs are tender.
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