Short Ribs in Ancho Chile Sauce

Short Ribs in Ancho Chile Sauce
A hearty short rib stew with a punch! Using the dried individual chiles and preparing them yourself makes a huge difference in flavor, which can be addictive.

1 tablespoon cumin seed
4 dried Ancho chiles
1 dried Habanero chiles or scotch bonnet peppers , seeded and deveined (optional)
4-5 lbs short rib of beef
1 teaspoon freshly ground black pepper
4 cloves garlic, peeled
1 teaspoon sea salt
2 tablespoons fresh lemon juice
1 (15.5 ounces) can whole tomatoes , undrained


Toast cumin seeds in a dry skillet until fragrant and allow to cool.

Grind cumin seeds in a mortar or spice mill.


Toast ancho chiles in a hot dry skillet until aromatic, about 30 seconds per side.

Soak anchos in warm water, submerged, for about 30 minutes, or until soft.
Remove anchos from liquid (discarding liquid), remove stems and seeds and discard; and cut anchos into small pieces.


Season ribs with cracked pepper and brown ribs on both sides in a skillet or under the broiler.


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.


Place ribs in the crockpot and cover with sauce.
Cover and cook on low for 10-12 hours or on high for 5-6 hours or until ribs are tender.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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