Soy-Braised Short Ribs With Sugar Snap Peas

ribs-snap-peas
Photo by Gentl & Hyers
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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 621 calories
    • Fat 23 g
    • Sat Fat 10 g
    • Cholesterol 134 mg
    • Sodium 416 mg
    • Protein 48 g
    • Carbohydrate 50 g
    • Sugar 7 g
    • Fiber 3 g
    • Iron 8 mg
    • Calcium 60 mg

Combine the onion, garlic, vinegar, soy sauce, ginger, sugar, red pepper, and ¼ cup water in a 4- to 6-quart slow cooker. Add the beef and turn to coat. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time). Skim off and discard most of the fat.Twenty minutes before serving, cook the rice according to the package directions.Serve the beef over the rice, sprinkled with the sliced snap peas. 

Ingredients

  1. Check 1 medium onion, sliced
  2. Check 4 cloves garlic, peeled and crushed
  3. Check 1/4 cup rice vinegar
  4. Check 1/4 cup low-sodium soy sauce
  5. Check 2 tablespoons chopped fresh ginger
  6. Check 2 tablespoons light brown sugar
  7. Check 1 teaspoon crushed red pepper
  8. Check 3 pounds short ribs (preferably flanken)
  9. Check 2 cups white rice
  10. Check 1/2 pound snap peas, sliced

Directions

  1. Combine the onion, garlic, vinegar, soy sauce, ginger, sugar, red pepper, and ¼ cup water in a 4- to 6-quart slow cooker. Add the beef and turn to coat. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time). Skim off and discard most of the fat.
  2. Twenty minutes before serving, cook the rice according to the package directions.
  3. Serve the beef over the rice, sprinkled with the sliced snap peas.