I didn't use a head of cabbage, but I had some leftover bagged coleslaw, which I used in its place. I ate this meal plain, but you could serve it over a bed of brown rice if you wanted more complex carbohydrates. This is a great slow-cooker meal for those who eschew processed foods but still want the convenience of coming home to a fully-cooked meal.
Asian Short Ribs
source: Real Simple
Ingredients
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)
Preparation
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).
4 comments:
I came thisclose to picking up short ribs at the market today. I ended up with rib roast instead.
I love the flavors in the recipe - looks delicious!
I have been wanting to try short ribs for a long time now - I like the idea of starting out in the slow cooker so I can't screw them up! This looks delicious!
I love short ribs, and am always looking for new crockpot recipes. This looks delicious!
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