Real Simple Slow Cooker Asian Short Ribs Food

SLOW COOKER ASIAN SHORT RIBS

Steps:

• Season short ribs with salt and pepper on both sides.
• Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
• Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
• Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
• Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
• Pour sauce over short ribs and sprinkle sliced green onions on top.

SLOW COOKER ASIAN SHORT RIBS (WITH SOY SAUCE GLAZE)

Steps:

• In a small bowl, combine the 5-spice powder, paprika, salt, and pepper.
• Place the onion and garlic in the bottom of the slow cooker.
• Put the ribs on top of the onion and coat them evenly with the spice mixture. Keeping the ribs on top of the onions helps to keep them out of the juices and fat that will collect at the bottom during cooking.
• Turn slow cooker onto LOW and cook for 9 to 10 hours. (No need to add any water or liquid before starting.)
• Just before serving the ribs, combine the soy sauce and honey in a small pot on the stove. Bring to a light boil and simmer for 5 minutes.
• Carefully transfer the ribs to a serving platter (on top of the brown rice noodles and bok choy if using - as pictured above) and pour the sauce over the top of the entire dish. Enjoy!

SLOW-COOKER ASIAN SHORT RIBS

Steps:

• 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―see note below), 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).

REAL SIMPLE SLOW-COOKER ASIAN SHORT RIBS

Steps:

• In 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 serving platter and place in a warm oven.
• With a large spoon or ladle, skim the fat from the cooking liquid and discard. If you have time, at this point place the cooking liquid in the freezer to chill and the fat will rise, making it easier to remove.
• Turn the slow-cooker to high setting. In a small bowl whisk together the cornstarch with 1 tablespoon of water until smooth. Add a little of the liquid from the bottom of the slow-cooker to the mixture and slowly whisk into the cooking liquid. Whisk until thickened and stir in sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions.

SHORT RIBS IN SLOW COOKER WITH ASIAN SEASONINGS

Steps:

• Place everything except garnish in slow cooker.
• Cover and cook until meat readily falls off bone. Usually 8 hours low, or 4+ hours high.
• Options: Add salt if needed. Can double the 5 spice powder for stronger flavor. Can throw in carrots or turnips an hour or two before finish.
• Remove meat and skim fat from liquid.
• Serve meat and some liquid over white rice or egg noodles and garnish with green onion or cilantro.
• I usually make 5 pounds short ribs, because it seems to taste better the next day.