Mexican Short Ribs Crock Pot
Savor the bold, smoky flavors of slow-cooked perfection with this Mexican Short Ribs Crock Pot recipe. Featuring tender beef short ribs seasoned with aromatic spices like cumin, paprika, and oregano, and infused with the heat of chipotle peppers in adobo sauce, this dish is a true celebration of Mexican-inspired cuisine. The ribs are seared for deep caramelization before being simmered in a rich, tangy tomato and beef broth sauce for 8 hours, resulting in meat that is irresistibly fall-off-the-bone tender. Brightened with a splash of fresh lime juice and garnished with cilantro, these short ribs make the ultimate centerpiece for tacos, rice bowls, or hearty family dinners. Perfectly suited for busy days, this Crock Pot recipe transforms minimal prep into maximum flavor.
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Recipe Information
Ingredients
- 3 pounds Beef short ribs
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 4 Garlic cloves, minced
- 2 Chipotle peppers in adobo sauce, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 1 teaspoon Oregano
- 1 cup Beef broth
- 2 tablespoons Tomato paste
- 2 tablespoons Fresh lime juice
- 0.25 cup Fresh cilantro, chopped (optional for garnish)
Instructions
Season the beef short ribs with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear the short ribs for 2-3 minutes on each side until browned. Work in batches if necessary to avoid overcrowding the pan.
Transfer the seared short ribs to the Crock Pot.
In the same skillet, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the chipotle peppers, ground cumin, ground paprika, and oregano, and sauté for 1-2 minutes to toast the spices.
Add the beef broth and tomato paste to the skillet, stirring to combine. Bring the mixture to a simmer and scrape up any brown bits stuck to the skillet for added flavor.
Pour the sauce over the short ribs in the Crock Pot, ensuring the ribs are mostly submerged.
Cover and cook on low heat for 8 hours or until the short ribs are tender and falling off the bone.
Once cooked, remove the short ribs from the Crock Pot and skim off any excess fat from the sauce. Optionally, shred the meat off the bones for serving.
Stir fresh lime juice into the sauce for a bright, tangy finish.
Serve the short ribs with the sauce over rice, in tacos, or as desired. Garnish with chopped cilantro if using.
Nutrition Facts
Calories |
3892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.6 g | 287% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 14906 mg | 648% | |
| Total Carbohydrate | 200.8 g | 73% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 145.7 g | ||
| Protein | 258.4 g | 517% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 506 mg | 39% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 5322 mg | 113% | |
*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.
