Slow-Cooker Asian 
Short Rib Stew

slow-cooker-asian-short-rib-stew
Photo by Kate Mathis
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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 410 calories
    • Fat 24 g
    • Sat Fat 9 g
    • Cholesterol 90 mg
    • Sodium 970 mg
    • Protein 35 g
    • Carbohydrate 13 g
    • Sugar 5 g
    • Fiber 3 g
    • Iron 5 mg
    • Calcium 132 mg

Combine the short ribs, ginger, soy sauce, garlic, sesame oil, and ¾ teaspoon each salt and pepper in a 6-quart slow cooker and mix well. Add the carrots, onions, and broth and stir to combine. Cover and cook until the beef is tender, on low for 6 to 7 hours or on high for 4 to 5 hours.

Spoon off the fat from the slow cooker. Stir in the bok choy, scallions, and vinegar until the bok choy is wilted. Serve the stew in bowls topped with additional sliced scallions, along with the rice or noodles.

Ingredients

  1. Check 3 pounds boneless beef short ribs, cut into 2-inch pieces
  2. Check cup finely chopped fresh ginger
  3. Check ¼ cup soy sauce
  4. Check 6 cloves garlic, finely chopped
  5. Check tablespoons toasted sesame oil
  6. Check Kosher salt and black pepper
  7. Check 3 carrots, cut into 3-inch pieces
  8. Check 3 red onions, cut into wedges
  9. Check 1 cup low-sodium beef broth
  10. Check 1 pound baby bok choy (3 medium heads), coarsely chopped
  11. Check 4 scallions, sliced, plus more for serving
  12. Check tablespoons white vinegar
  13. Check Steamed rice or noodles, for serving

Directions

  1. Combine the short ribs, ginger, soy sauce, garlic, sesame oil, and ¾ teaspoon each salt and pepper in a 6-quart slow cooker and mix well. Add the carrots, onions, and broth and stir to combine. Cover and cook until the beef is tender, on low for 6 to 7 hours or on high for 4 to 5 hours.
  2. Spoon off the fat from the slow cooker. Stir in the bok choy, scallions, and vinegar until the bok choy is wilted. Serve the stew in bowls topped with additional sliced scallions, along with the rice or noodles.