Crockpot Coffee Ancho Chile Short Ribs

This recipe is Paleo friendly, and sounded like a little different than what we usually have... plus, it has coffee in it, and who doesn't love coffee in their food?!  The outcome for our family was that it was a little "mild", but when I had the leftovers a day later, I liked it much more.  I also should say here that I did do a half recipe (there are only two of us and short ribs were a more expensive cut), so I'm not sure if that made it so it was less submerged and so it needed the extra day to sit in the juice to be more delicious?  Either way, here it is!!

Ingredients (serves 3-4):

• 4lbs grass fed beef short ribs
• 1c brewed coffee
• 1 large yellow onion, roughly sliced
• 4 dried ancho chiles, stems and seeds removed
• 4 garlic cloves (or 6 with my proportions)
• 2T raw honey
• 2T extra virgin olive oil
• 1T lime juice 
• 1/2c vegetable broth or water
• salt and pepper, to taste

 Directions:

1. Submerge the dried chiles in a bowl of hot water.  Let them sit for about 20 minutes until soft.
2. Put the chiles, coffee, garlic, honey, olive oil, lime and salt and pepper in a food processor and puree.
3. Place the onions in the bottom of the crockpot and pour the broth (or water) over them.
4. Stack the short ribs on top of the onions, then cover with the ancho chile/coffee sauce.  Season with a little additional salt on top.
5. Cover and let cook on low for 6-8 hours (or on high for 5-7 hours).