Crockpot Red-Eye Short Ribs

Prep: 30 min
Bake: 8 hours
Yield: 3-4 servings

In the mood for an easy weeknight meal that feels like a special occasion? Check. These short ribs turn tender and delicious in the slow cooker. Pro tip: Serve with plenty of bread or mashed potatoes. The pan juices are possibly even better than the ribs.


  • 4 lbs beef short ribs
  • 1 cup cold brew coffee
  • 1 large yellow onion, roughly sliced
  • 3 Tbsp. canned chipotle chilies in adobo plus 2 tsp. adobo sauce
  • 4 garlic cloves
  • 2 Tbsp. honey
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. lime juice
  • ½ cup your favorite Stout
  • Salt and pepper, to taste


  1. Puree chipotle chilies and sauce, brewed coffee, garlic cloves, honey, olive oil, lime and salt and pepper together in a food processor.
  2. Place onions in the bottom of slow cooker crockpot and pour Stout overtop.
  3. Add short ribs on top of onions then pour coffee mixture on top.
  4. Cover and let cook on low for 6-8 hours or high for 5-7 hours.

About the Chef

Sabastian Desotelle

True confession: I don’t have a daily coffee habit…For me, coffee – and especially really great coffee – is made to be savored. So I always look for ways to highlight the sweet, roasty notes of coffee in my homebrew and on my table.