Ingredients
1/2 cups Organic Vegetable Broth
1 tablespoons Lime Juice
2 tablespoons Olive Oil
2 tablespoons Raw Local Honey
4 serving (1) Garlic Clove
4 pepper Ancho Pepper, Dried
1 serving (1) Yellow Onion
1 cups Chameleon Cold-brew Black Coffee Concentrate
4 pounds Beef Short Ribs
Instructions
1. Place dried ancho chiles (seeds and stems removed) in a bowl and cover with hot water. Let sit for around 20-30 minutes
until soft.
2. Roughly chop onions and peel garlic gloves.
3. Add your softened ancho chiles, brewed coffee, garlic cloves, honey, olive oil, lime and salt and pepper in your food
processor and puree.
4. Place onions in the bottom of your crockpot and add your broth.
5. Stack your short ribs on top of onions then pour your coffee-ancho chile sauce on top.
Cover and let cook on low for 6-8 hours or high for 5-7 hours.
Salt and pepper to taste
