slow cooker mole short ribs

prep time: 5 minutes • cook time: 6 to 8 hours • yield: 8 servings

This recipe uses the same mole sauce that’s included in the sauces chapter. The difference is that the sauce in the sauces chapter is made on the stovetop, while this recipe has the slow cooker do the work for you—so you can make the entire meal in one step and in one pot. If you already have a batch of mole sauce made, you can use it here. Simply pour the prepared sauce into the slow cooker, add the ribs, and start cooking.

mole sauce:

2 tablespoons MCT oil

¼ cup finely chopped onions

1 clove garlic, minced

1 tablespoon chopped fresh cilantro

1 tablespoon unsweetened cocoa powder

1 teaspoon ground cumin

1 cup tomato sauce

1 (4-ounce) can diced green chiles

8 bone-in beef short ribs (4 pounds)

1. Place the ingredients for the sauce in a 4-quart (or larger) slow cooker. Stir to combine.

2. Place the short ribs in the slow cooker, arranging them in a single layer. Cover and cook on low for 6 to 8 hours, until the meat is tender and easily pulls away from the bone.

3. Transfer the short ribs to serving plates. Serve with the sauce. Store extras in an airtight container in the fridge for up to 4 days.