The fruity tones and mild heat of HERDEZ® Red Guajillo Chile Mexican Cooking Sauce pair perfectly with red wine in the slow cooker to infuse short ribs with an authentic flavor. Plus, this hands-off recipe is ideal for an easy weeknight meal.

Ingredients:
-
1/2
cup
all-purpose flour
-
Salt and freshly ground pepper
-
4
(8-ounce)
beef short ribs
-
2
tablespoons
vegetable or canola oil
-
1
yellow onion, diced
-
1
1 carrot, peeled and diced
-
1
cup
dry red wine
-
2
cups
beef stock
- 1 (12-ounce) jar
-
1
cinnamon stick
-
1
(1-ounce)
wedge Mexican chocolate
Serves 4
Directions:
-
Place flour in mixing bowl and season generously with salt and pepper. Dust each short rib with flour and shake off any excess.
-
In large sauté pan, heat oil over high heat until shimmering. Add short ribs and cook all sides until meat is browned all over.
-
Remove meat from sauté pan and place in slow cooker. Place sauté pan back on stove over medium heat and add onion, carrot and celery to pan. Sauté 3 minutes, stirring often. Add red wine and scrape up any browned bits from bottom of pan.
-
Pour pan sauce over seared ribs in slow cooker and add beef broth, HERDEZ® Red Guajillo Chile Mexican Cooking Sauce, cinnamon stick and Mexican chocolate. Stir mixture to combine, then cover with lid. Cook on HIGH 5 hours or on LOW 9 hours or until meat is tender and falling off bone.