Slow cooker meals are a life-saver during the holidays. I have so much going on with work, shopping and baking that I don’t have time to fuss with dinner most nights. These Spicy Chipotle Short Ribs are a great weeknight meal. Just dump everything in the crockpot, and dinner is ready and waiting when you get home. The meat is kind of spicy. You can adjust the spice by adding more or less chipotles. I used one can for 3 pounds of beef.
I served the short ribs two ways. The first night we had the short ribs over some cheddar orzo. It was delicious! The second night we had Spicy Chipotle Short Rib Sliders. I can’t decide which way I liked best. You can’t go wrong with either one.
Spicy Chipotle Short Ribs
3 lb boneless beef short ribs
1 can chipotle peppers in adobo
2 (12 oz) cans Coke
2 Tbsp minced onion
2 tsp garlic powder
1 Tbsp olive oil
1 cup orzo
2 cups chicken broth
½ tsp garlic powder
1 cup cheese, grated
Put everything in the crockpot and cook on low for 8 hours.
Heat oil in a large saucepan over medium heat and add orzo. Cook, stirring constantly, until lightly browned. Stir in garlic powder and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 15 to 20 minutes. Stir in grated cheese.
Jennifer – I used a 7.5oz can of chipotles
What size can chipotles in adobo sauce?
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The sliders, both rock, but definitely the sliders.
For the minced onion — do you use fresh or the dried, jarred kind?
This looks delicious, except I'm not a fan of coke or pop in general. Does the flavor come out in the ribs? Is here something I can use in its place?
That's nice. Who is talking about rice though? Orzo is pasta.
The meat sounds delicious and I like it over pasta rather than rice.
I really like orzo, need to get some more of it.
The ribs look fall apart good.