Slow Cooker Asian Beef Short Ribs Food

SLOW-COOKER ASIAN SHORT RIBS

Steps:

• In a greased 4- or 5-qt. slow cooker, whisk together the first 8 ingredients. Add short ribs and turn to coat; cook, covered, on low until meat is tender, 6-7 hours. If desired, serve with ramen noodles and optional toppings.

ASIAN BEEF SHORT RIBS

Steps:

• Light your charcoal. While it is getting hot, mix salt and pepper and rub into meat. Then massage in the garlic. Add the vermouth and soy sauce and mix again. Let marinate 20 to 30 minutes. Place the short ribs on the grill and cook until desired doneness.

MAKE-AHEAD SLOW-COOKER ASIAN BEEF SHORT RIBS

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Cook ribs in two batches, fattiest side down first, on all sides 2 to 3 minutes per side, until browned. Transfer to plate; cool 15 minutes. Discard fat and pan drippings. Transfer ribs to labeled 1-gallon freezer bag. Pour 1/3 cup soy sauce over ribs and seal bag, pressing out as much air as possible. Lay flat and freeze up to 3 months.
• Meanwhile, in medium bowl, whisk brown sugar, hoisin sauce, chili garlic sauce and mustard. Stir in garlic and gingerroot. Transfer to labeled airtight freezer container; seal well. Freeze up to 3 months.
• Thaw ribs and sauce 12 to 24 hours in refrigerator until completely thawed.
• Pour ribs and sauce into 3 1/2- or 4-quart slow cooker. Cover and cook on Low heat setting 8 to 9 hours.
• Meanwhile, in medium bowl, whisk vinegar, granulated sugar and 2 teaspoons soy sauce. Stir in cucumber and carrots. Cover and refrigerate at least 1 hour but no longer than 3 hours; drain.
• Transfer short ribs to cutting board. Transfer 1/2 cup braising liquid to medium bowl. Remove bones and any pieces of fat from short ribs and discard. Shred meat with two forks, and transfer to bowl with reserved liquid. Discard remaining cooking liquid.
• Divide rice among 8 bowls. Divide shredded beef and marinated vegetables among bowls of rice. Top with remaining ingredients.

SLOW COOKER ASIAN BEEF SHORT RIBS

Steps:

• Gather the ingredients.
• Place short ribs in slow cooker. Add brown sugar, soy sauce, chili garlic sauce, and water.
• Cover and cook on low for 7 to 9 hours, turning once halfway through to ensure all sides of the ribs soak up sauce.

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.

ASIAN BEEF SHORT RIBS

Steps:

• Coat ribs with flour.
• In heated non-stick pan, add oil and brown short ribs on both sides. Set aside.
• In the same pan, add tomato, onion and Chili Garlic Sauce. Cook for 2 minutes.
• Add beef, Oyster Flavored Sauce and vegetables and water or broth.
• Bring to a boil then simmer for 45 minutes or until meat is tender.

SLOW-COOKER SHORT RIBS

Steps:

• Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

SLOW-COOKER BEEF SHORT RIBS

Steps:

• Put flour, salt and pepper in a bag.
• Add ribs and shake to coat.
• Brown ribs in butter in a lg skillet.
• Put in slow cooker.
• In same skillet, combine remaining ingredients.
• Bring to a boil, stirring.
• Pour over ribs.
• Cover and cook on low for 9 hours.

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.

ASIAN SLOW-COOKED SHORT RIBS

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Add short ribs; cook, covered, on low until meat is tender, 6-8 hours. Discard bay leaves. If desired, serve with rice.