Friday, October 8, 2010

Slllllooooow Cooker Asian Short Ribs

The weather has been getting a bit chilly here in VA: that's a sign for warm comfy homemade food. I've always wanted to make short ribs but was scared I wouldn't get the same "fall off the bone" effect as in restaurants. Until now! I found this recipe on Real Simple and... it's real simple. I ended up making this dish twice within a week. Kstead and I gobbled this up the first night and the second night we had my parents and Kstead's mom over to meet for the first time. Prep time took no more than 15 minutes!


  • 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
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame oil


  1. 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.
  2. 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.
  3. Transfer the short ribs and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.
  4. 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). Serve over jasmine rice.

1 comment:

LuLu said...

Omg, I want a slower cooker!