8 h 5 mins
– Season the short ribs with the salt pepper, garlic powder, onion powder and celery salt – In a very hot large skillet with oil over medium high heat, cook the short ribs. Set stove to medium heat and add the onions around the short ribs.
– Cook the onions until softened about 3-5 minutes around the short ribs. Add the short ribs and onions to the slow cooker then add the chipotle peppers, beans and beef broth and slurry.
– Mix carefully. Put the lid on and cook on low until the meat is tender and falling off the bone. Skim off any fat. Season with salt and pepper for taste. – Serve with hot buttered cornbread.