This saucy dish is worthy of a dinner party; just serve with a side of brown rice or rice noodles. Cola is the secret ingredient, yielding a luscious sauce with great body.
2 tablespoons canola oil, divided
8 (6-ounce) bone-in beef short ribs, trimmed
3/4 cup unsalted beef stock
1/3 cup lower-sodium soy sauce
1/4 cup rice vinegar
2 tablespoons grated peeled fresh ginger
2 tablespoons brown sugar
2 tablespoons sambal oelek
8 minced garlic cloves
1 (12-ounce) can cola
1 star anise
1 (4 x 1-inch) orange rind strip
4 cups (1-inch) diagonally cut carrot
1/4 cup water
1 tablespoon cornstarch
2 cups diagonally cut snow peas
1/4 cup chopped fresh cilantro
How to Make It
Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add half of beef to pan; cook 10 minutes, turning to brown on all sides. Remove beef from pan; place in a 6-quart electric slow cooker. Repeat procedure with remaining 1 tablespoon oil and beef. Add stock and next 9 ingredients (through rind) to slow cooker. Cover and cook on LOW for 8 hours or until beef is very tender. Carefully remove beef from pan; keep warm. Discard star anise and rind.
Skim fat from surface of cooking liquid; discard fat. Pour cooking liquid into a large saucepan; bring to a simmer. Add carrot to pan; cook 20 minutes or until carrot is almost done. Combine 1/4 cup water and cornstarch, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Stir in peas; cook 2 minutes. Place 1 short rib in each of 8 shallow bowls. Ladle 1/2 cup sauce and vegetables over each serving; sprinkle evenly with cilantro.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Followed the recipe except I grated about 1/2 teas of orange rind, and substituted Samuel Majah (found at Trader Joes). This was delicious. The sauce is very different and delicious. We will do this one often.
This was a big hit for us! We served it over brown rice, and the kids even ate the vegetables. We used 1 tbs of sriracha for the sambel oelek. Having stove top both before and after the slow cooker seemed like a lot of work for a slow cooker meal, but it was very good.
Ick this was so spicy I could barely eat it without chugging down water with each bite. As someone who has never cooked beef short ribs I was so disappointed, after cooking the ribs were 90% bone and fat and barely any meat. Maybe in other places beef short ribs are different but I will be deleting this recipe as soon as I am done the review.
Great recipe. I followed it to a tee except for the sambal oelek, which my Whole Foods didn't carry, so I had to sub sriratcha. Flavors were great and my family all loved this. I served with potato gratin and broccoli salad.
Next time I think I'd add a bit more spices, as mine was very brothy despite simmering for 30 mins.
Pretty darn good! I ended up keeping these in the slow cooker on low for longer, and it wasn't a problem. I halved the recipe, subbed snap peas for snow peas, omitted star anise and sambal oelek, and it was still very flavorful - I used tons of garlic. I'd make it again - next time I might 4 ribs but the full amount of sauce, since by the time the carrots had cooked, there was very little left. I think more cooking liquid would also help the braising process. I would leave out the orange rind next time - a little too strong. Served it with mashed sweet potatoes. Great for a cold night!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!