Asian Braised Short Ribs

Name: Asian Braised Short Ribs
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 4
Ingredients: 1 tbsp (15 mL) sesame oil; 2 lb (0.91 kg) Beef Short Ribs; 1 large red onion, sliced; 1 large carrot, sliced; 2 stalks celery, sliced; 1 cup (250 mL) whole shiitake mushrooms; 1 cup (250 mL) whole baby corn; 2 cups (500 mL) baby bok choy; 1 carton (900 mL) sodium reduced beef broth; ½ cup (125 mL) hoisin sauce; 2 tbsp (30 mL) soy sauce; 2 tbsp (30 mL) rice wine vinegar; 2 tbsp (30 mL) chili garlic sauce (or splash of Sriracha or sambal oelek hot sauce); 1 tbsp (15 mL) chopped cloves garlic; 1 tsp (5 mL) Worcestershire sauce; ¼ cup (50 mL) corn starch; 2 tbsp (30 mL) cold water

in All Recipes, Ribs Braising, Cold Weather, Comfort Foods, Simmering, Slow Cooker

Asian Braised Short Ribs

Prep Time: 30
Cook Time: 480
Total Time: 830
Serving: 4

Print Recipe

Serve this slow-cooker dish with steamed rice or a Asian noodles tossed with a splash of sesame oil.

Directions

Heat sesame oil over medium-high heat in large non-stick skillet. Brown short ribs on all sides and place in slow cooker. Top with vegetables.

Add broth to skillet; cook over medium-high heat, stirring to remove any brown bits from bottom of pan. Stir in hoisin sauce, soy sauce, vinegar, chili sauce, garlic, and Worcestershire; pour over beef and vegetables in slow cooker.

Cook, covered on LOW for 7 to 8 hours or until beef is fork-tender. Transfer short ribs and vegetables to platter; keep warm.

Skim any oil from the top of sauce and discard. Pour sauce into saucepan and bring to a boil. Mix cornstarch and water together; gradually stir into sauce and bring to boil. Heat, stirring occasionally over medium-high heat until sauce is thickened. Drizzle sauce over ribs and vegetables.