Mexican Crockpot Short Ribs
I like to serve this with some tortillas, a chile relleno, rice and beans, and of course, an ice-cold beer!
I like to serve this with some tortillas, a chile relleno, rice and beans, and of course, an ice-cold beer!
- Carbohydrate 13.64197 g
- Cholesterol 0 mg
- Fat 0.2573 g
- Fiber 3.95440004253387 g
- Protein 1.6284 g
- Saturated Fat 0.09212 g
- Serving Size 1 1 recipe (179g)
- Sodium 433.374 mg
- Sugar 9.68756995746613 g
- Trans Fat 0.0653800000000001 g
- Calories 56 calories
Step-by-step
- In a large skillet brown short ribs onion
- pour off excess fat and transfer short ribs to crockpot.
- Combine beer, chipolte cube with taco mix
- add the chopped green pepper and garlic.
- Pour into hot skillet and stir, scraping up browned bits.
- Pour broth mixture over ribs.
- Cover and cook on LOW for 6 to 8 hours.
Swapping the chipotle bouillon for a standard beef cube alters the dish fundamentally by removing the smoke-dried jalapeño particulate that provides both capsicum heat and earthy pyrazines. Beef short ribs contain high amounts of intermuscular fat and collagen, making them structurally ideal for extended, moist-heat rendering. Searing the meat in a skillet before slow-cooking triggers the Maillard reaction, generating hundreds of new flavor compounds when amino acids and reducing sugars combine at temperatures above 300 degrees Fahrenheit. Deglazing that hot skillet with beer dissolves those caramelized fond fragments back into the liquid, incorporating them into the braising medium.
Alcohol acts as a solvent for flavor molecules that are insoluble in water alone, while its acidity helps tenderize tough connective tissues over the six to eight hour cooking window. Taco seasoning delivers a standardized blend of ground cumin, oregano, and dehydrated garlic, where the fat-soluble spices bloom efficiently in the rendered beef fat during the initial browning phase. Green bell peppers release water and mild sulfurous compounds when heated, softening completely over hours of low-temperature exposure to blend seamlessly into the sauce. Onions contribute natural sugars that caramelize during the sear, balancing the salt and acidity present in the bouillon and spice mix.
Collagen transforms completely into gelatin at internal meat temperatures sustained above 160 degrees Fahrenheit, yielding a velvety texture in the final sauce without requiring added thickeners. Controlling the liquid volume ensures the upper surface of the ribs is exposed to circulating steam while the lower portion braises, preventing the meat from boiling and losing its rich surface flavor. Skimming any excess surface fat after cooking concentrates the remaining savory notes, though leaving a small amount preserves mouthfeel.
Refrigerating leftovers for up to three days solidifies the rendered fats cleanly at the top, allowing easy removal before gentle reheating on the stovetop. Freezing cooked short ribs in their reduced braising liquid maintains structural integrity for up to two months when sealed in airtight containers.
