These Asian short ribs get their great flavor by slow-cooking in a mixture of soy sauce, brown sugar, rice vinegar, garlic, ginger, and red pepper.
1/2 cup low-sodium soy sauce
1/3 cup brown sugar
1/4 cup rice vinegar
2 cloves garlic, peeled and smashed
1 tablespoon grated fresh ginger
1/2 teaspoon crushed red pepper
8 beef short ribs (about 4 pounds)
4 medium carrots, peeled and halved crosswise
1 small green cabbage (about 1 pound), quartered
2 tablespoons cornstarch
1 tablespoon sesame oil
4 scallions, thinly sliced (optional)
How to Make It
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.
Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours)*, until the meat is tender and easily pulls away from the bone.
Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.
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).
*Because different slow-cooker models cook at different rates, the total time is presented as a range. Check for doneness at the low end of the range (but not before, or the escaping heat will slow the cooking). If the food is not done, continue cooking to the end of the suggested range.
I was so disappointed in this recipe--it looked delicious and easy on paper, and it was very easy to make. However, it was so greasy that it was inedible to me, even after skimming off as much fat as possible. I made it exactly as the recipe instructed.
Loved this dish! Used country style boneless pork ribs and regular soy sauce. The meat was so tender and flavorful! Served over white rice. My kids did not care for these particular veggies. Oh well. I loved it all, and will definitely make again. Maybe napa cabbage and radishes next time?
This was easy and delicious. I liked not having to brown and chop a bunch of stuff before slow cooking--just dumped everything in the cooker and left for work. Husband went nuts for this; I liked it but it wasn't fall-over-dead good. Served on white rice with an Asian cucumber salad on the side. Will make again for sure.
This was probably the first failure in cooking that I have ever had. I followed the directions exactly (no changes that I normally do) and I will be forced to throw the dinner away. The meat is ruined, the cabbage and the carrots are over done.(my fault I should have been home to test them)
I am just frustrated.....Scrambled eggs coming up....
This dish is awsome! It tastes wonderful but it's very rich! The meat falls off the bones.
Too bad short ribs are so fatty. This would probably be great made with a sholder roast.
I think next time I will add the carrots in the last couple of hours of cooking time (if I'm home while it's cooking) b/c they got a little too soft. Over all delish!
We love this recipe. It is in "regular rotation" - so yummy &the smell is wonderful. I don't alter the recipe at all. Will try with garlic mashed potatoes tonight. Usually serve with egg noodles. Want to remember to remove the silverskin from the ribs prior to cooking. Thanks for a wonderful recipe!!!!!
Great flavor and easy to prepare. I used 1 1/2 lb boneless shortribs, but didn't change any of liquid portions. I did add more carrots and didn't add the sesame oil. This was a great meal -- my husband liked the meat & sauce, but didn't like the flavor for the cabbage & carrot -- I liked flavor of the veggies. Will definitely make again. Served with white rice, which is great for soaking up the sauce.
I thought this tasted great. I doubled the carrots as per earlier comments. I also substituted 1/4 c. agave syrup for the the brown sugar. Overall, super yummy. If I make it again, I'll try a leaner cut of meat. Even with my best efforts to skim the fat, quite a bit stayed in the sauce.
This is super easy, decadent and delicious! Used regular soy sauce and cooked on low for about 7.5 hours, and it was perfect (meat fell right off the bone) and yielded very good sized portions. I used a large size slow cooker, and all the carrots and meat still didn't fit all in one layer, but it didn't seem to matter at all. We just ate it on its own (with a glass of red wine) but it would be wonderful with egg noodles or mashed potatoes to soak up the yummy sauce. It does make a lot of sauce!
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