Asian Short Ribs

Name: Asian Short Ribs
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 2 kilograms beef short ribs (about; 79 milliliters brown sugar; 4 mediums carrots, peeled and halved crosswise; 2 Tbsps cornstarch; 1 teaspoons crushed red pepper; 1 Tbsp grated fresh ginger; 2 cloves garlic, peeled and smashed; 454 grams small green cabbage (about , quartered; 118 milliliters low-sodium soy sauce; 59 milliliters rice vinegar; 1 Tbsp sesame oil

Asian Short Ribs might be just the main course you are searching for. One serving contains 1478 calories, 52g of protein, and 124g of fat. This recipe serves 4. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 20 minutes. If you have soy sauce, ginger, rice vinegar, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert.

Instructions

In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper.

Ingredients you will need

Red Pepper

Soy Sauce

Vinegar

Garlic

Ginger

Sugar

Equipment you will use

Slow Cooker

Add the short ribs and carrots and arrange in a single layer.

Ingredients you will need

Beef Short Ribs

Carrot

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.

Ingredients you will need

Cabbage

Bone

Meat

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.

Ingredients you will need

Corn Starch

Beef Short Ribs

Cabbage

Carrot

Water

Equipment you will use

Slow Cooker

Ladle

Whisk

Bowl

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.

Ingredients you will need

Sesame Oil

Beef Short Ribs

Vegetable

Green Onions

Sauce

Equipment you will use

Whisk

Equipment

Ingredients

Servings:

2kilograms

beef short ribs (about 79milliliters

brown sugar 4mediums

carrots, peeled and halved crosswise 2Tbsps

cornstarch 1teaspoons

crushed red pepper 1Tbsp

grated fresh ginger 2cloves

garlic, peeled and smashed 454grams

small green cabbage (about , quartered 118milliliters

low-sodium soy sauce 59milliliters

rice vinegar 1Tbsp

sesame oil

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Darioush Signature Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 69 dollars per bottle.