You look for something outside the norm to serve for a special time? Few things feel as special and as satisfying as a healthy cooked beef short rib. This version is fall-off-the-bone tender and insanely flavorful, gratitude to a quick sear before slowcooking and a sauce that would make everything taste good.
Skip the fancy meal out and make these stunners instead,bonus points if you dish up them up with a heaping pile of creamy mashed potatoes.
Made it? Let us know how it went in the comment section below!
Table des matières
Slow-Cooker Short Ribs
INGREDIENTS
5 lb (2.27 kg). Bone-in beef short ribs, cut crosswise into 2-inch pieces
Kosher salt
Freshly ground black pepper
1/2 c. low sodium soy sauce
1/2 c. water
1/4 c. light brown sugar
1/4 c. rice wine vinegar
2 tsp. Sesame oil
1 tsp. Crush red pepper flakes
3 Carrots, medium, peeled and chopped into thirds
1 yellow onion, large, sliced into 1/2 inch wedges
5 cloves garlic, crushed
1 1/2 inch piece ginger, thinly sliced
Toasted sesame seeds, for serving
2 green onions, thinly sliced, for serving
Cooked short grain white rice, for serving
DIRECTIONS
First spice short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about eight (8) minutes per batch. Move short ribs to slow cooker and pour off all but 3 tablespoons drippings from pot.
Then, whisk soy sauce, water, brown sugar, rice wine vinegar, sesame oil and red pepper flakes.
After Add carrots and onions to pan, and cook, mixing infrequently until browned. Add garlic and ginger and brown until fragrant, one (1) minute more. Take out from heat and deg laze with reserved soy sauce mixture, scraping up any brown bits from the bottom. Pour this mixture into the slow cooker.
Then cover slow cooker and cook on low for 9 to 10 hours, or on high for 4 to 5 hours, or until the meat is very tender and falling off the bone.
Finally, garnish short ribs with toasted sesame seeds and green onions. Spoon sauce over rice and serve.