Sweet and Tangy Short Ribs

Photo: Iain Bagwell; Styling: Cindy Barr

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.

Yield: Serves 8
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 28 Minutes
Total: 8 Hours, 58 Minutes

Nutritional Information

Amount per serving
  • Calories: 234
  • Fat: 11.6g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 15.4g
  • Carbohydrate: 16.5g
  • Fiber: 1.5g
  • Cholesterol: 41mg
  • Iron: 2.1mg
  • Sodium: 533mg
  • Calcium: 33mg

Ingredients

  • 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

Preparation

  1. 1. 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.
  2. 2. 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.
Note:

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.

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