Wednesday, February 2, 2011

Asian-Style Beef Short Ribs


Can’t believe it’s already February! I need to work on my Valentine’s ideas so I can share them with you before the holiday is here. I’ve been going through the meat in the freezer using things up and saw a package of short ribs in there. Last time we cooked short ribs my hubby did them on the grill and they came out a little chewy. Mary has a fantastic blog called One Perfect Bite and if you haven’t stopped by you need to take a look. She has a wide variety of dishes all mouth watering good looking. I’ve got a whole folder full of her recipes to try, because the ones I have tried so far have quickly become a favorite in our house. These ribs came out so tender my husband was shocked. The glaze was wonderful and full of flavor. I stirred the leftover glaze in with the rice and it’s to die for. If you add a little more sriracha to the glaze at the end it really explodes the flavors. Such a simple easy meal to toss together which is out of this world good!

Asian-Style Beef Short Ribs
(Adapted from One Perfect Bite)

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4 to 5 pounds beef short ribs
1/4 cup chopped scallions, white and tender green
1/4 cup soy sauce
1/4 cup rice wine
1 teaspoon chili garlic sauce or sriracha
1 tablespoon brown sugar
2 teaspoons fresh minced ginger
2 teaspoons fresh minced garlic
1/2 teaspoon pepper
2 teaspoons sesame oil
1 tablespoon cornstarch
2 teaspoons sesame seeds

Spray interior of a 5 5o 6 quart crock-pot liner with nonstick spray. Place ribs in crock-pot.


Combine scallions, soy sauce, wine, chili garlic sauce, brown sugar, ginger, garlic and pepper in a small bowl. Whisk to combine. Pour over ribs. Cook on LOW until ribs are fork tender, about 6 to 7 hours.


Remove ribs to a platter. Tent with foil. Pour cooking liquid into a 1 quart saucepan. Skim off fat.


Stir in sesame oil.


Mix 1 tablespoon cornstarch with 1/4 cup water. Add to liquid and bring to a boil, cooking until sauce thickens.


Spoon glaze over ribs. Sprinkle with sesame seeds.

Yield: 6 servings


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