Slow-Cooker Asian Short Ribs
Marcus Nilsson
How to Make It
Step 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.
Step 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.
Step 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.
Step 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).
Roulalowe1
2013-03-24T12:48:06-04:00
Made this recipe last night,made a few modification,doubled the ingredients,did not add the cabbage and it was AMAZING! Will be adding this to our menu!..
Asejohnson71
2013-02-17T15:20:00-05:00
Kids loved it! Easy and super good. I did it on high for 5.5 hours and it was falling apart and super juicy. Umm. I'd make this again!
Candyshop
2012-12-21T17:07:48-05:00
Ps I repeated it with pork loin and it was almost as good.
Candyshop
2012-12-21T17:04:35-05:00
This was awesome! I skipped the cabbage and made it more like nachos. I skipped the cabbage and served it over those wide, crunch Chinese noodles and sprinkled white and black sesame seeds over it all. DELISH app!!!
HOULuvs2Cook
2012-02-25T15:48:41-05:00
I'm not sure how "the cabbage was a real surprise" in a positive way. Perhaps since I always cook cabbage by stir-frying it with dried Chinese mushrooms I'm a little spoiled - this recipe produces soggy, limp cabbage. I should say that I did not stir or disturb the dish in anyway until it was finished cooking b/c everything I've read says that each time you lift the lid on a slow-cooker you extend the cooking time by 15 minutes, so the cabbage stayed on top just like it says int he recipe. The ribs themselves were just okay, nothing special. I think I'll keep looking for another recipe that uses beef ribs.
LeeBee386
2011-10-31T11:53:05-04:00
This recipe is delicious and the tastes combine surprisingly well. My whole family loved it. I browned the ribs first but it isn't necessary, just a preference of mine. The cabbage was the real surprise - don't skip it. Also I did stir it a couple of times to get the cabbage into the sauce. The ribs take up a lot of room and the veggies end up on top, outside the liquid. My guess is the calories come from the fat on the ribs -it would help to trim them first if they're fatty. But otherwise, I think that calorie count is high. Doesn't look right.
tylercat43
2011-08-20T11:57:08-04:00
What the heck would make this 831 calories? Outrageous!
lesliecoy
2011-06-26T08:38:37-04:00
these tasted almost as good as they smelled while cooking ! and Loved the sauce !
Although the short ribs were good, I can not wait to try this recipe with different cuts of meat !
shrnca
2011-05-17T18:06:37-04:00
I wanted a little more spice, but otherwise, perfect. This is going in the permanent rotation! It is too easy. I used grass-fed flanken ribs, quite fatty (which is a good thing in my opinion), but not greasy. Had to really squeeze the ribs in the bottom of my old crockpot, and set the carrots on top, after 7.5 hours on low, everything was cooked to perfection.
pennythoughts
2011-03-07T15:47:57-05:00
Very, very good. And SO easy. I'd never cooked short ribs before, but I had some from my cow share and this was a great way to use them. I used a gravy separator to get rid of the fat in the gravy. The ribs themselves were still quite fatty, so I may use a different cut of beef in the future. Bottom line, we WILL be eating this again. Excellent!
