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!..
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!
Ps I repeated it with pork loin and it was almost as good.
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.
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.
What the heck would make this 831 calories? Outrageous!
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 !
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.
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!
If you want to cut down on some grease, my grandma and mom taught me a chinese method of getting rid of some of it by doing a simple thing to the meat before cooking: boil some water, when it is bubbling, toss the meat in and boil the fat out (and the rest of the stuff stuck to the bones - marrows etc), boiling time depends on the amount of meat. Use discretion. When the floaties are in the boiling water, pour it out and rinse with cold water. Use the meat in the recipe and you will notice less fat and floaties! Also great method before preparing soups that require bones etc..
Did you add the sesame oil in with the rest of the ingredients? Also did you trim the fat from your ribs before hand?
Delicious! Cannot believe how yummy this turned out. The meat was ridiculously tender and tasty, and the veggies were great, too. I've already been threatened to save some of the leftovers. Would definitely make this again for family and friends.
The easiest way to reduce fat content and greasiness is to make this ahead and chill it. The fat rises to the top and is easy to remove.
THE BEST THING I'VE EVER MADE. Sorry 'bout the caps, but I was just shocked that this level of deliciousness could come from MY kitchen. It was like magic!! This smelled great, tasted amazing...man oh man. My boyfriend said we should immediately make another batch and invite friends over. It's insanely good. Do it. Print your shopping list and get to the store. Now, seriously! Go!
This recipe was fabulous!!! The only thing I wish I would've done was make more!!! YUMMUY!!!
If you don't like the greasy taste, stay away from short ribs.......that's the reason they are sooooooo tender/expensive. Most delicious/tender meats have large amounts of fat but that's why people love them!
This looks delicious, but 831 caolories and 42 grams of fat?! That's way too high! I'd love to see a lighter (and based on the comments below, less-greasey) version of slow-cooked ribs.
I seem to recall the same greasy taste.
Made this in Mar '09. Served with mashed potatoes. It was OK. It was quite greasy for my taste, which consequently made it quite a heavy meal.