Chipotle Short Ribs with Tangy Cabbage Slaw

2 lbs. boneless short ribs, cut into 2" pieces
1 medium onion, chopped
2 cloves garlic, chopped
3 T. tomato paste
1 T. chipotles in adobe sauce
1 t. cumin
1/4 c. water
Kosher salt and black pepper
1/2 medium head cabbage, thinly slices (about 8 cups)
4 radishes, thinly sliced
1/4 c. fresh lime juice
2 T. olive oil
2 t. sugar
1-1/2 c. long-grain white rice

In a 4- to 6-quart slow cooker, combine the short ribs, onion, garlic, tomato paste, chipotles, cumin, 1/4 c. water, 1 t. salt, and 1/4 t. pepper. Cover and cook until the short ribs are tender, on low for 7 to 8 hours or on high for 5 to 6 hours.

In a large bowl, toss the cabbage and radishes with the lime juice, oil, sugar, and 1/4 t. each salt and pepper. Refrigerate up to 12 hours.

Twenty minutes before serving, cook the rice according to package directions. Serve the short ribs with the rice and cabbage slaw .

Serves 4.

From Real Simple, April 2013, p. 230.