Slow-Cooker Asian Short Ribs

Slow-Cooker Asian Short Ribs
 Marcus Nilsson
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preparation
20
minutes
cooking
450
minutes
Serves 4

Ingredients

1/2
cup
low-sodium soy sauce
1/3
cup
brown sugar
1/4
cup
rice vinegar
2
cloves
garlic, peeled and smashed
1
tablespoon
grated fresh ginger
1/2
teaspoon
crushed red pepper
8
beef short ribs (about 4 pounds)
4
medium carrots, peeled and halved crosswise
1
small
green cabbage (about 1 pound), quartered
2
tablespoons
cornstarch
1
tablespoon
sesame oil
4
scallions, thinly sliced (optional)

Directions

  1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.
  2. Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours―see note below), until the meat is tender and easily pulls away from the bone.
  3. Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.
  4. If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).
Allison Fishman
September 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 45%
  • Fat 42 g
  • Sat Fat 17 g
  • Cholesterol 196 mg
  • Carbohydrate 41 g
  • Sodium 985 mg
  • Protein 70 g
  • Fiber 6 g
  • Sugar 27 g
What does this mean? See Nutrition 101.

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