Alton Brown's Slow Cooker Short Rib Queso

By cserumga

Ingredients

• 2 pounds beef short ribs – flanken style, cut into 1 bone sections
• 1 1/2 teaspoons kosher salt
• 1 can chipotle peppers in adobo sauce
• 2 cloves garlic, chopped
• 1/2 teaspoon dried Mexican oregano
• 1/2 teaspoon ground cumin
• 12 ounces sharp cheddar cheese, grated (see note regarding cheese)
• 4 ounces pepper jack cheese, grated
• 8 ounces cream cheese
• 8 ounces whole milk
• 1/2 cup pickled jalapenos, finely chopped

Details

Servings 10
Adapted from altonbrown.com

Preparation

Step 1

Season the short ribs with the salt.
Drain adobo sauce from the can of peppers into a 2-3 quart slow cooker; Add one of the chipotle peppers from the can (freeze the rest to use later) along with the garlic and herbs. Add the ribs and toss around the crock to coat.
Cover and cook the ribs on high for 4 to 6 hours, until the meat is tender and falling off the bone. Cool for about an hour, then chop the meat, discarding the bones. This can be done up to a week in advance and stored in an airtight container in the fridge.
Combine the cheeses, cream cheese and milk in slow cooker. Heat on low, stirring occasionally for 1 1/2 to 2 hours or until creamy. Stir in the chopped rib meat and pickled jalapenos and keep warm over low heat.
Serve with tortilla chips, celery, carrots, peppers, jicama, bread, pita, fries and/ or potato chips.