- Calories 410
- Fat 24g
- Sat fat 9g
- Cholesterol 90mg
- Sodium 970mg
- Protein 35g
- Carbohydrate 13g
- Sugar 5g
- Fiber 3g
- Iron 5mg
- Calcium 132mg
Slow-Cooker Asian Short Rib Stew
Kate Mathis
How to Make It
Step 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.
Step 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.
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wlsea2a5d057587
2017-07-07T15:46:20-04:00
Fantastic, may family loves this stew.
MMH0915
2016-04-12T20:08:23-04:00
Made this today and it was good. I will make again but I will cut meat in larger pieces and add more carrots or perhaps add in frozen peas at the end. I served it over white rice which I added soy sauce to; on top of stew I added toasted sesame seeds along w/ the scallions. Don't leave out the vinegar! Received RAVE reviews!
