Slow-Cooker Asian Short Ribs
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
- Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.
- 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).
Nutritional Information
- Per Serving
- Calories 831Calories From Fat 45%
- Fat 42g
- Sat Fat 17g
- Cholesterol 196mg
- Carbohydrate 41g
- Sodium 985mg
- Protein 70g
- Fiber 6g
- Sugar 27g
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
Instead of short ribs, you can use 4 pieces flanken ribs (about 3 pounds total) in this recipe. Flanken ribs come from the
same part of the cow but are sliced across the bones into thin slabs about 3 ribs wide, whereas short ribs are usually cut
between the bones.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
