Slow Cooker Barbacoa Short Ribs with Cilantro-Lime Cauli Rice

Slow Cooker Beef Short Ribs Barbacoa are tender, succulent, spicy, and deeply flavorful. Paired with Cilantro Lime Cauliflower Rice and a fresh Southwestern salad, this dish makes a satisfying, low-effort weeknight meal or an impressive weekend dinner.

“Amazing flavors! Made this exactly as the recipe was written and it was perfect!”

The inspiration behind this recipe

Even when spring arrives, a chilly, windy day can call for slow-cooked comfort food. On a particularly cold April afternoon I reached for one of my favorite things: beef short ribs. Slow-braising them with smoky chipotle, warm spices, and bright citrus transforms a humble cut into a melt-in-your-mouth barbacoa that’s both comforting and bold.

What are beef short ribs?

Short ribs come from the chuck and rib area of the cow. Because that section gets a lot of movement, the meat contains more connective tissue and is naturally tougher, but it’s also packed with beefy flavor. English-cut short ribs (the style used here) are thick, meaty pieces ideal for slow braising. With low-and-slow cooking they become buttery, fork-tender, and richly flavored.

How to cook beef short ribs

The best method for short ribs is a slow braise. While pressure cooking can reduce time, slow braising develops deeper flavor as the collagen breaks down gently over hours. Use a slow cooker or a low oven for the most tender results. This recipe is written for a slow cooker but adapts easily to a Dutch oven in the oven at low temperature.

How to make Slow Cooker Beef Short Ribs Barbacoa

• Start by preheating your slow cooker on the setting you plan to use (High for 4 hours or Low for 8 hours).
• Combine the liquid ingredients and spices in the slow cooker: beef broth, tomato puree, chopped chipotle chiles with adobo sauce, white vinegar, dried Mexican oregano, ground cumin, ground coriander, whole cloves, and bay leaves.
• Season the short ribs generously with salt and freshly ground black pepper, then brown them well on all sides in a hot skillet with oil. Transfer the browned short ribs to the slow cooker.
• Sauté the chopped onion in the same skillet to release the browned bits, add sliced garlic briefly, then transfer the aromatics to the slow cooker. Cover and cook on High for about 4 hours or on Low for about 8 hours, until the ribs are fork-tender.
• To thicken the sauce, remove one cup of cooking liquid, let it cool slightly, whisk in cornstarch until smooth, then stir it back into the slow cooker and cook several minutes more. The sauce will continue to thicken as it rests.

Serve the short ribs whole, spooned with the barbacoa sauce alongside Cilantro Lime Cauliflower Rice, or remove the meat from the bones and shred it for tacos, burrito bowls, or sandwiches. The rich, smoky meat pairs beautifully with bright, acidic sides.

Tips for making cauliflower rice

Oven-roasting cauliflower “rice” gives more consistent texture and better flavor than stovetop steaming. Spread riced cauliflower on a rimmed baking sheet, toss with garlic, olive oil, lime juice, salt, and pepper, then roast at 375°F (190°C) for 10–12 minutes until lightly golden and tender. Finish by stirring in chopped cilantro for brightness.

Slow Cooker Beef Short Ribs Barbacoa with Cilantro Lime Cauliflower Rice

Ingredients

Short Ribs

• 4 cups beef broth
• 1 (10-ounce) can tomato puree
• 4 chipotle chiles in adobo, chopped, plus as much adobo sauce as you can (from 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, English 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 (or riced cauliflower)
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 large lime, juiced (about 2 tablespoons)
• Salt and freshly ground black pepper, to taste
• 1/2 cup chopped cilantro

Instructions

Short Ribs

1. Combine the beef broth, tomato puree, chipotle chiles and adobo sauce, vinegar, oregano, cumin, coriander, whole cloves, and bay leaves in the slow cooker. Preheat the slow cooker on High (for 4 hours total) or Low (for 8 hours total).
2. Heat the oil in a large skillet over medium-high heat. Season the short ribs well with salt and pepper and brown on all sides. Transfer the browned ribs to the slow cooker.
3. In the same skillet, reduce heat to medium and cook the chopped onion for 3–4 minutes to soften and release browned bits. Add the sliced garlic for about 30 seconds, then transfer the onion and garlic to the slow cooker. Cover and cook until the ribs are very tender (about 4 hours on High or 8 hours on Low).
4. When ribs are done, remove 1 cup of cooking liquid and let it cool slightly. Whisk in the cornstarch until smooth, then return the mixture to the slow cooker and cook several minutes to thicken the sauce. The sauce will thicken further as it rests.
5. Serve the ribs whole or remove the meat from the bones and shred. Garnish with chopped cilantro and serve with Cilantro Lime Cauliflower Rice, in tacos, or over a grain of your choice.

Cauliflower Rice

1. Preheat the oven to 375°F (190°C). Spread the cauliflower pearls on a rimmed baking sheet. Toss with the minced garlic, olive oil, lime juice, salt, and pepper.
2. Roast for 10–12 minutes, stirring once, until the cauliflower is tender and slightly golden. Stir in the chopped cilantro before serving.

Notes

• Make ahead: Short ribs can be made 1–2 days in advance. Cool, refrigerate, and reheat gently in a slow cooker or a covered Dutch oven at 350°F (175°C).
• Freezer-friendly: Cool thoroughly, portion into airtight containers, and freeze for 1–2 months. Thaw in the refrigerator and reheat in the oven. If freezing cauliflower rice, undercook it by 4–5 minutes to prevent sogginess when reheated.

Nutrition (per serving, approximate)

• Calories: 684 kcal
• Carbohydrates: 16 g
• Protein: 4 g
• Fat: 15 g
• Sodium: 608 mg
• Fiber: 4 g

These Slow Cooker Beef Short Ribs Barbacoa are versatile and forgiving. Use leftover shredded barbacoa for tacos, salads, rice bowls, or sandwiches. The combination of smoky chipotle, warming spices, and bright lime-cilantro cauliflower rice creates a balanced, memorable meal.