Asian Braised Short Ribs

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

RatingDifficultyBeginner

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Yields4 Servings
Prep Time30 minsCook Time8 hrsTotal Time8 hrs 30 mins

 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

1

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.

2

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.

3

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

4

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.

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

Directions

1

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.

2

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.

3

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

4

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.

Asian Braised Short Ribs
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