Asian Short Ribs



I made this last night & it was incredible! If John hadn't already married me, he would have proposed last night. It was that good.

It had a lot of weird ingredients, like sesame oil & rice vinegar, but I found them in the international aisle at Publix. I bought the cheapest stuff they had & it was fine. The recipe also calls for grated ginger root. A) I've never bought ginger root. B) I had to buy a grater. But all of this aside, it was totally worth it. Hands-down, it's the best thing I've ever made.


Bon Appetit!

Slow-Cooker Meal: Asian Short Ribs

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)

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).

*Because different slow-cooker models cook at different rates, the total time is presented as a range. Check for doneness at the low end of the range (but not before, or the escaping heat will slow the cooking). If the food is not done, continue cooking to the end of the suggested range.

Yield: Makes 4 servings

CALORIES 831 ; FAT 42g (sat 17g); CHOLESTEROL 196mg; CARBOHYDRATE 41g; CALORIES FROM FAT 45%; SODIUM 985mg; PROTEIN 70g; FIBER 6g; SUGAR 27g

Real Simple, OCTOBER 2008

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