The other day when our friends Suzanne and Bill came over, they gave us a big bag of roasted chilies. We love roasted chilies and use them quite often. So I created a delicious way to use and to highlight those fabulous, flavorful chilies. I used the slow cooker and turned them into Southwestern slow-cooked short ribs. When making small batches, our small rectangular slow cooker is the one we pull out. I use this one much more than I use our big slow cooker.
Southwestern Slow-Cooked Short Ribs
2 lbs short ribs
3 TBSP flour, mixed with salt & pepper to taste
1/2 red onion, diced, medium
2 TBSP garlic
1 can or 2 cups chicken broth
1/2 cup red wine vinegar
3 tomatoes, diced medium
1- 1/2 cups, roasted chilies, peeled and seeded, medium dice
1 tsp thyme
1 tsp oregano
1 tsp marjoram
2 tsp cumin
salt & pepper to taste
Pat the short ribs dry then coat them with a thin coat of the flour mixture. Pan-fry in canola oil, or other vegetable oil, for about 4-5 minutes per side to brown.
As the ribs are browning, cut the onions, peppers and tomatoes.
Spray the inside of the slow cooker with cooking spray. Once the ribs are browned, place them into the slow cooker and add the cut vegetables on top of the ribs.
Mix the chicken broth with the remaining flour mixture, the red wine vinegar, salt, pepper, garlic and herbs and combine well. Then pour on top of the vegetables and ribs. Cover and cook at a medium-high temperature for about 6 hours.
When done, the rib meat will be so tender, it will literally just fall right off the bone. I served it over rice with some corn on the cob on the side. !Desfruitas!
I still have a lot of chilies left over, so there will definitely be more chili dishes coming your way soon. Thank you Suzanne and Bill. YUM!
Stay safe and stay well Everyone. ‘Til next time.