Crock Pot Short Ribs in Ancho Chile Sauce
Savor the deep, smoky flavors of Crock Pot Short Ribs in Ancho Chile Sauce, a soul-warming dish perfect for slow-cooker enthusiasts. Tender, fall-off-the-bone beef short ribs are bathed in a rich, velvety sauce made from rehydrated ancho chiles, fire-roasted tomatoes, and a touch of brown sugar for a hint of sweetness. The addition of cumin and smoked paprika lends earthy warmth, while a splash of apple cider vinegar balances the flavors beautifully. After hours of slow cooking, this dish is bursting with bold, complex flavors and pairs effortlessly with mashed potatoes, rice, or roasted vegetables. With just 20 minutes of prep time, this recipe is your go-to for a comforting, hands-off dinner that feels gourmet. Perfect for weeknight meals or special occasions, this crowd-pleaser will fill your home with irresistible aromas and impress every palate at the table.
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Recipe Information
Ingredients
- 3 pounds beef short ribs
- 3 whole ancho chiles
- 1 large onion
- 4 garlic cloves
- 1 15-ounce can fire-roasted diced tomatoes
- 1 cup beef stock
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Prepare the ancho chiles by removing the stems and seeds. Place them in a heatproof bowl and cover them with boiling water. Let them soak for 10-15 minutes until softened.
While the chiles soak, pat the short ribs dry with paper towels and season them generously with the salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Transfer the seared short ribs to the crock pot.
Dice the onion and mince the garlic. In the same skillet used for searing the ribs, sauté the onion until softened, about 3-4 minutes. Add the garlic and cook for an additional minute. Transfer the onion and garlic mixture into the crock pot.
Drain the soaked ancho chiles and place them in a blender or food processor along with the fire-roasted diced tomatoes, beef stock, brown sugar, apple cider vinegar, cumin, and smoked paprika. Blend until smooth.
Pour the ancho chile sauce over the short ribs in the crock pot, ensuring they are fully coated in the sauce.
Cover the crock pot with a lid and cook on low for 8 hours, or until the short ribs are tender and easily pull away from the bone.
Once cooked, carefully remove the short ribs and skim off any excess fat from the sauce. For a thicker sauce, transfer the sauce to a saucepan and simmer over medium heat until reduced to your desired consistency.
Serve the short ribs topped with the rich ancho chile sauce. Pair with mashed potatoes, rice, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 11.8 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 114 mg | 9% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1521 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
