Crock Pot Short Ribs In Ancho Chile Sauce

Total Time: 11 hrs Preparation Time: 1 hr Cook Time: 10 hrs

Ingredients

• Servings: 4
• 1 tablespoon cumin seed
• 4 dried ancho peppers
• 1 habanero peppers (optional) or 1 scotch bonnet pepper, seeded and deveined (optional)
• 4 -5 lbs short rib of beef
• 1 teaspoon cracked black pepper
• 4 garlic cloves, peeled
• 1 teaspoon salt
• 2 tablespoons fresh lemon juice
• 1 (15 1/2 ounce) can whole tomatoes, undrained

Recipe

• 1 toast cumin seeds in a dry skillet until fragrant and allow to cool.
• 2 grind cumin seeds in a mortar or spice mill.
• 3 toast ancho chiles in a hot dry skillet until aromatic, about 30 seconds per side.
• 4 soak anchos in warm water, submerged, for about 30 minutes, or until soft.
• 5 remove anchos from liquid (discarding liquid), remove stems and seeds and discard; and cut anchos into small pieces.
• 6 season ribs with cracked pepper and brown ribs on both sides in a skillet or under the broiler.
• 7 place garlic, salt, lemon juice, tomatoes (with their juice), ancho chiles, habanero chile, and ground cumin seeds in a blender or food processor and process until smooth.
• 8 place ribs in the crock pot and cover with sauce.
• 9 cover and cook on low for 10-12 hours or on high for 5-6 hours or until ribs are tender.