Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp olive oil
  • 3-4 pounds beef short ribs or chuck ribs
  • ½ tsp salt
  • 1 cup white onion (chopped)
  • 3 medium poblano peppers (seeded and chopped)
  • 1-2 chipotle in adobo peppers (finely diced)
  • 1 28-oz. can crushed tomatoes, undrained
  • {for serving} mashed potatoes
  • {optional topping} cilantro (minced)
  • {optional topping} lime wedges

Instruction

  • Using a large skillet, add olive oil and place over medium-high heat. Once hot, add ribs and cook for 1-2 minutes per side, or until browned.
  • Transfer beef ribs, salt, onions, poblano peppers and chipotle peppers into slow cooker. Pour undrained crushed tomatoes on top. Cover and cook on low for 7½-8½ hours (or high for 5-6 hours), or until beef is fork-tender.
  • Remove beef from slow cooker. Skim off any fat from the cooking liquid.
  • Serve beef over mashed potatoes with a spoonful of cooking liquid.
  • {Optional} Before serving, garnish with chopped cilantro and a squeeze of fresh lime juice.