I think I may have found my new favorite Crock Pot recipe! I am a huge fan of Real Simple Magazine, and love perusing through their recipe archives. When I came across this recipe for Asian Short ribs, I knew I had to give it a try. First off, there was no cream of anything involved (score #1), secondly, I had almost all of the ingredients on hand (score #2), Finally, it sounded completely delicious (score, score, score!!!).
This recipe can be thrown together in minutes, and once it begins to simmer in the crock pot the house permeates with amazing smells that will leave you counting down the minutes until dinner. Served with some garlic mashed potatoes it was simple perfection!
I can't wait to serve this meal again when my husband's parents come to visit in a couple of weeks. I think it will be the perfect send off meal, as they stay with us before they leave for a two week vacation in Asia.
Slow-Cooker Asian Short Ribs
Adapted from Real Simple Magazine, October 2008
Serves 4
* 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)
* 15-20 peeled baby carrots
* 2 tablespoons cornstarch
* 1 tablespoon sesame oil
* 4 scallions, thinly sliced (optional)
Directions:
In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and arrange in a single layer. Lay the carrots on top.
Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours―see note below), until the meat is tender and easily pulls away from the bone.
Transfer short ribs, and carrots to a serving plate. 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 carrots and sprinkle with the scallions (if using).
Suggested serving: Serve over garlic mashed potatoes
* 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)
* 15-20 peeled baby carrots
* 2 tablespoons cornstarch
* 1 tablespoon sesame oil
* 4 scallions, thinly sliced (optional)
Directions:
In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and arrange in a single layer. Lay the carrots on top.
Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours―see note below), until the meat is tender and easily pulls away from the bone.
Transfer short ribs, and carrots to a serving plate. 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 carrots and sprinkle with the scallions (if using).
Suggested serving: Serve over garlic mashed potatoes
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Dinner doesn't get any better than this. Simple Spice has scored a great hit with this one. Easy, yummy and sophisticated enough to serve at a dinner party but kid-friendly too. Keep your eye open for short ribs on sale and stock up. This will be a favorite, I swear!
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