• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Use of Content and Photography
  • Recipes
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef
      • Chicken and Turkey
      • Fish and Seafood
      • Lamb
      • Main Course – Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    YOU ARE HERE: Home » Recipes » Beef

    By Carol · Published: Apr 18, 2018 · Modified: Jul 14, 2021 · This post may contain affiliate links. Please read my disclosure.

    Slow Cooker Beef Short Ribs Barbacoa with Cilantro Lime Cauliflower Rice

    Jump to Recipe
    4.54 from 13 votes
    4 hours 50 minutes

    Slow Cooker Beef Short Ribs Barbacoa are tender, succulent, spicy and delicious!  Cilantro Lime Cauliflower Rice is the perfect accompaniment!

    Photo of Slow Cooker Beef Short Ribs Barbacoa with Cilantro Lime Cauliflower Rice in green serving bowl garnished with cilantro and lime.

    The inspiration behind this recipe:

    It’s mid-April so I thought I was done with my slow cooker and slow braising for the year.  However, the weather here made me think otherwise.  Last Sunday was ridiculously cold and windy!  Winter was having its last hurrah so I took the opportunity to make one of my all-time favorite things in life…  Beef short ribs!

    What are beef short ribs?

    Each cow has five “short” ribs in the chuck section near the ribs.  The cow uses that section frequently when moving so the meat from that area will be tougher but is more flavorful.  There are two main ways short ribs are cut:  English and flanken-style.  For this recipe, we’re using English-cut.

    Beef short ribs may look hunky and clunky, however, with a little low-and-slow cooking, they are transformed into something buttery and meltingly tender.

    How to cook beef short ribs:

    The best way to cook any type of short rib is a slow-braise.  Why not a pressure cooker so they’re done in 30 minutes?

    Use an electric pressure cooker for these Slow Cooker Beef Short Ribs Barbacoa if you’d like.  However, I think meat done in a pressure cooker tastes “forced.”  The flavor is developed over time and the connective tissue in cuts like beef short ribs needs time to break down.

    How to make Slow Cooker Beef Short Ribs Barbacoa:

    • Start by preheating your slow cooker.  Turn it to the temperature you’ll be cooking the ribs at.
    • Get all the liquid ingredients, herbs and spices into the slow cooker:
      • Beef broth
      • Tomato puree
      • Chipotle chiles with some of the adobo sauce
      • Vinegar
      • Spices
      • Onion
      • Garlic
    • Generously season the short ribs with salt and black pepper and brown on all sides.

    Photo of short ribs being browned in a skillet.

    • When you’re ready to place the lid on the slow cooker, then reset the timer to four or eight hours if using one that’s digital.
    • Let it all cook away in your slow cooker while you do other things!  Just look at these beauties from the slow-cooker!

    Photo of beef short ribs in a slow cooker.

    Photo of Slow Cooker Beef Short Ribs Barbacoa with Cilantro Lime Cauliflower Rice in clay serving bowl on blue background with blue napkin.

    Mwwaaaahhh!  Serve them whole with the Cilantro Lime Cauliflower Rice or….

    Close-up photo of Slow Cooker Beef Short Ribs Barbacoa with Cilantro Lime Cauliflower Rice in earthenware bowl garnished with cilantro.

    …remove it from the bones and shred the meat.

    Photo of shredded Slow Cooker Beef Short Ribs Barbacoa with Cilantro Lime Cauliflower Rice in green serving bowl garnished with cilantro and lime with blue napkin in the background.

    Tips for making cauliflower rice:

    I don’t do cauliflower rice on the stovetop anymore because it’s difficult to cook evenly and then it overcooks quickly.  Roasting it in the oven is a perfect way!  Place the cauliflower in the oven when the beef short ribs are finished.

    Photo of cauliflower rice being drizzled with oil on sheet pan before roasting.

    Close-up photo of Cilantro Lime Cauliflower Rice on sheet pan after roasting.

    Slow Cooker Beef Short Ribs Barbacoa are perfect for tacos, too!

    Want more amazing beef short rib recipes?  Try my:

    • Cabernet Braised Beef Short Ribs with Cauliflower Leek Puree
    • Korean Braised Beef Short Ribs
    • Stout Braised Beef Short Ribs and Colcannon
    Slow Cooker Beef Short Ribs Barbacoa with Cilantro Lime Cauliflower Rice - Close-up in green serving bowl garnished with cilantro and lime

    Slow Cooker Beef Short Ribs Barbacoa with Cilantro Lime Cauliflower Rice

    4.54 from 13 votes
    By: Carol | From A Chef's Kitchen
    Slow Cooker Beef Short Ribs Barbacoa are tender, succulent, spicy and delicious!  Cilantro Lime Cauliflower Rice is the perfect accompaniment!
    PRINT RECIPE PIN RECIPE
    Prep Time 20 mins
    Cook Time 4 hrs 30 mins
    Total Time 4 hrs 50 mins
    Course Beef
    Cuisine Southwestern / Mexican
    Servings 6
    Calories 684 kcal

    Equipment

    • Wusthof Boning Knife
    • Wusthof Chef Knife
    • Cutting Board
    • Nonstick Skillet
    • Crockpot Slow Cooker
    • Rimmed Sheet Pan

    Ingredients
      

    Short Ribs

    • 4 cups beef broth
    • 1 can (10-ounce) tomato puree
    • 4 chipotle chiles in adobo sauce - from a can, chopped plus as much adobo sauce as you can get from the can (a 7-ounce can)
    • 2 tablespoons white vinegar
    • 2 tablespoons dried Mexican oregano
    • 1 tablespoon ground cumin
    • 2 teaspoons ground coriander
    • 3 whole cloves
    • 2 bay leaves
    • 3 tablespoons canola oil - or olive oil
    • 6 beef short ribs - 4-5 pounds, long cut
    • 1 large onion - chopped
    • 12 cloves garlic - sliced
    • Salt and freshly ground black pepper
    • 3 tablespoons cornstarch
    • Chopped fresh cilantro and sprigs for garnish

    Cauliflower Rice

    • 2 (1-pound) bags cauliflower pearls
    • 4 cloves garlic - minced
    • 3 tablespoons olive oil
    • 1 large lime - juiced (2 tablespoons)
    • Salt and freshly ground black pepper - to taste
    • ½ cup chopped cilantro

    Instructions
     

    Short Ribs

    • Combine first 9 ingredients in a slow cooker. Set slow cooker on High (4 hours) or Low (8 hours), depending upon your preferred cooking time to preheat.
    • Heat oil in a large skillet or saute pan over medium-high heat. Season short ribs generously with salt and black pepper. Brown well on all sides. Place in slow cooker.
    • Place onion in the skillet. Reduce heat to medium and cook the onion for 3 to 4 minutes to soften and get the browned bits off the pan. Add the garlic and cook 30 seconds or just until fragrant. Transfer to slow cooker. Cover and cook 4 hours on High or 8 hours on Low.
    • Remove 1 cup of the liquid and let cool slightly. Add the cornstarch and stir until smooth. Add it back to the slow cooker and let slow cooker continue cooking on High for several minutes to thicken. (Sauce will thicken more upon standing.)

    Cauliflower Rice

    • Preheat oven to 375 degrees. Place cauliflower on a large baking sheet. Stir in garlic. Drizzle with olive oil and lime juice. Season to taste with salt and black pepper. Roast for 10 to 12 minutes or to desired doneness. Stir in cilantro.

    Notes

    MAKE AHEAD:  Short ribs can be made 1-2 days ahead of time.  Cool and refrigerate.  Reheat in the slow cooker or in a Dutch oven in the oven at 350 degrees.
    FREEZER-FRIENDLY:  Cool thoroughly then portion out as desired.  Place in airtight containers and freeze for 1-2 months.  Thaw in the refrigerator then reheat in the oven or toaster oven at 350 degrees.  If you plan to freeze the cauliflower rice, undercook it by 4-5 minutes.

    Nutrition

    Serving: 1 | Calories: 684kcal | Carbohydrates: 16g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 608mg | Potassium: 232mg | Fiber: 4g | Sugar: 3g | Vitamin A: 142IU | Vitamin C: 8mg | Calcium: 79mg | Iron: 2mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
    « Savory Breakfast Strudel with Eggs Sausage and Swiss Chard
    Crab Mango and Avocado Salad with Chile-Lime Dressing in Endive »
    4.9K shares
    • Share285
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Karen P says

      February 07, 2022 at 1:39 pm

      5 stars
      Delicious! Any suggestions for sides, in addition to the cauliflower rice. By the way, the leftovers are great in breakfast bowls with roasted sweet potatoes, leftover vegetables, eggs and cheese.

      Reply
      • Carol says

        February 08, 2022 at 6:41 am

        Hi, Karen and thanks so very much! Glad you enjoyed and love your breakfast idea! If carbs are not an issue, you could do some chipotle mashed potatoes, green chile polenta or grits, quinoa and regular rice. Thanks again!

        Reply
    2. Margaret says

      October 28, 2019 at 10:38 am

      This looks amazing! I’m trying to stay low-carb and would like to leave out the cornstarch. Is there a specific reason why you use it? Will it greatly affect the end result if I opt out of it?

      Reply
      • Carol says

        October 28, 2019 at 3:10 pm

        Hi, Margaret, Thanks so much for your question. Leaving out the cornstarch may not affect the quality too much. It will be a little watery, but will still taste great. You might also try coconut flour or almond flour, too. Thanks again and hope you enjoy!

        Reply
    3. Anonymous says

      May 18, 2019 at 1:08 pm

      5 stars

      Reply
    4. Anonymous says

      February 07, 2019 at 2:42 pm

      5 stars

      Reply
    5. David says

      December 06, 2018 at 8:40 pm

      Made this tonight and followed the recipe. It was a hit! Only change was I had 4 pounds of boneless short ribs. Worked great with the original quantities listed. Fed 4 of us, and enough left over to shred for enchiladas!!! Thanks!

      Reply
      • Carol says

        December 07, 2018 at 11:14 am

        Hi, David, Thanks so much and so glad you enjoyed! 6 long cut short ribs should be about 4 pounds so you’re right about the amount. I love having leftovers, too! Especially ones that can be “repurposed.” Sounds like a delicious idea! Thanks again and please stay in touch!

        Reply
    6. Karen says

      April 24, 2018 at 9:20 pm

      I have been scouring the interwebs for a slow cooker spicy short rib recipe. I’m making these and putting the meat in enchiladas! Can’t wait!!

      Reply
      • Carol says

        April 25, 2018 at 1:17 pm

        Thanks so much, Karen! The meat is perfect in tacos and enchiladas! Hope you enjoy!

        Reply
    7. Chris | Celebrations At Home says

      April 24, 2018 at 11:37 am

      Can’t wait to try this for the family. Sounds delicious!

      Reply
      • Carol says

        April 25, 2018 at 1:21 pm

        Thanks, Chris! If it’s too spicy for kids, just cut back on the chipotle. Hope you enjoy!

        Reply

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome and glad you’re here!

    Follow Me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    AS SEEN ON

    Top 10 Reader Favorites

    Classic French Ratatouille in white Dutch oven garnished with fresh basil.

    Traditional Ratatouille Recipe

    Photo of Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing on white oval platter with serving utensils.

    Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing

    Kicked Up Canned Baked Beans - Overhead shot after spoon is inserted into the baked beans

    Kicked-Up Canned Baked Beans

    Garlic Herb Muffin Pan Potato Galettes - Straight-on hero shot on white background garnished with fresh thyme

    Garlic Herb Muffin Pan Potato Galettes

    Vegan Thai Green Sweet Potato Curry - Overhead hero shot of curry in white cooking vessel garnished with cilantro and lime wedges on pale blue background

    Vegan Thai Green Sweet Potato Curry

    Italian Pot Roast (Straccato) and Oven-Baked Gorgonzola Polenta - Overhead hero shot

    Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta

    Beef Braciole on gray-rimmed platter ready to serve with serving fork

    Beef Braciole Recipe (Braciola)

    Spicy Asian Pork Cabbage Rolls overhead shot of entire pan

    Spicy Asian Pork Cabbage Rolls

    Korean Braised Beef Short Ribs

    Korean Braised Beef Short Ribs Recipe

    Curry Braised Chicken Thighs hero shot in pan garnished with cilantro on dark wood surface with yellow striped towel

    Curry Braised Chicken Thighs

    Grilling Favorites!

    Mahi-Mahi with Cilantro - Ginger Pesto with jasmine rice on white plate garnished with lime wedge and cilantro.

    Grilled Mahi-Mahi with Cilantro – Ginger Pesto

    Grilled Marinated Skirt Steak with Peperonata - Overhead hero shot of dish on white oval platter with meat fork

    Grilled Marinated Skirt Steak with Peperonata

    Grilled Citrus Chicken with Spicy Basil Chimichurri

    Grilled Vegetable Kabobs with Charmoula - Overhead shot of finished meal on white background garnished with fresh parsley and lemon wedges

    Grilled Vegetable Kabobs with Charmoula

    Indian-Style Beef Kabobs with Cilantro-Coconut Sauce - Hero shot of kabobs on gray-rimmed platter with sauce in the background

    Indian-Style Beef Kabobs with Cilantro – Coconut Sauce

    Chicken Zucchini Feta Burgers with Jalapeño Tzatziki - Close-up hero shot

    Grilled Chicken Burgers with Jalapeño Tzatziki

    Southwestern Spice Grilled Pork Chops with Plum Jalapeño Salsa - Overhead hero shot of pork chops with salsa, chips and tea on white wooden background

    Southwestern Spiced Grilled Pork Chops with Plum Jalapeno Salsa

    Grilled Burgers with Smoked Gouda and Bacon Tomato Jam

    Grilled Burgers with Bacon Tomato Jam and Smoked Gouda

    Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle - Some with ice cream, some drizzled with balsamic honey drizzle

    Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle

    Cuban Style Mojo Marinated Pork Tenderloin with Black Beans - Overhead shot on blue background

    Cuban-Style Mojo Marinated Pork Tenderloin with Black Beans

    Summer is Salad Season!

    Summer Fruit Salad with Orange Vanilla Yogurt Dressing

    Summer Fruit Salad with Orange Vanilla Yogurt Dressing

    Lemony Broccoli, Barley and Bean Salad - Overhead shot of salad in white bowl garnished with parsley

    Lemony Broccoli Barley and White Bean Salad

    Quinoa and Kale Salad with Red Grapes, Walnuts and Honey - Lemon Dressing

    Quinoa and Kale Salad with Red Grapes Walnuts and Lemon Honey Dressing

    Lentil, asparagus and tomato salad with parsley, feta cheese and lemon slices in a white bowl.

    Lemony Lentil Asparagus and Tomato Salad with Feta Cheese

    Cucumber Red Onion Salad with Feta Cheese

    Cucumber Red Onion Feta Cheese Salad

    Autumn Panzanella Salad - Overhead hero shot of salad in wood bowl on dark blue background

    Autumn Panzanella

    Greek Orzo Pasta Salad - Overhead hero shot of salad in white bowl on white distressed background with serving spoon, garnished with parsley and lemon

    Greek Orzo Pasta Salad

    Southwestern Orzo Pasta Salad with Cilantro Lime Dressing

    Tunisian Salad Platter (Assiette Tunisienne)

    Tunisian Salad Platter {Assiette Tunisienne}

    Photo of Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing on white oval platter with serving utensils.

    Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 285Facebook
    • Twitter
    • Pinterest
    • Yummly
    • Email
    4917 shares