Slow Cooker Asian-Inspired Short Ribs
Serves 4
Time 8 hr 15 min
Using a slow cooker makes these tender, aromatic beef ribs an easy meal to come home to. Ask our butchers to cut the ribs into 3- to 4-inch pieces for this recipe. Serve with brown rice, shredded red cabbage and steamed spinach.
Special Diets:
Ingredients
- 4 pounds beef short ribs, cut into 3- to 4-inch pieces
- 1/2 teaspoon kosher salt
- 1 tablespoon safflower oil
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons brown sugar
- 3 tablespoons gochujang
- 2 tablespoons rice wine vinegar
- 2 tablespoons finely diced peeled fresh ginger
- 4 cloves garlic, minced, minced
- 4 scallions, thinly sliced
- 1 cup cilantro leaves, roughly chopped
- 1 tablespoon toasted sesame seeds
- 1 thinly sliced serrano pepper, divided
Method
Sprinkle ribs with salt. Heat oil in a large skillet over medium-high heat.
Add ribs and cook, turning occasionally, until browned on all sides, about 10 minutes.
Transfer ribs to a 7-quart slow cooker.
In a small bowl, whisk together soy sauce, brown sugar, gochujang, vinegar, ginger, half of the serrano, garlic and 1 cup water, then pour over ribs.
over and cook on low until ribs are very tender, about 8 hours.
Transfer ribs to a platter and cover with foil (you can serve them with or without the bones).
Pour liquid from slow cooker to a glass measuring cup and let sit until fat rises to the top, 2 to 3 minutes, then discard fat.
Pour sauce over ribs and garnish with scallions, cilantro, sesame seeds and remaining serrano.
Nutritional Info:
Per serving: 870 calories (440 from fat), 49g total fat, 20g saturated fat, 270mg cholesterol, 890mg sodium, 13g carbohydrates (1g dietary fiber, 7g sugar), 89g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 4 pounds beef short ribs, cut into 3- to 4-inch pieces
- 1/2 teaspoon kosher salt
- 1 tablespoon safflower oil
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons brown sugar
- 3 tablespoons gochujang
- 2 tablespoons rice wine vinegar
- 2 tablespoons finely diced peeled fresh ginger
- 4 cloves garlic, minced, minced
- 4 scallions, thinly sliced
- 1 cup cilantro leaves, roughly chopped
- 1 tablespoon toasted sesame seeds
- 1 thinly sliced serrano pepper, divided