Asian Short Ribs In The Crockpot
October 14, 2018
"This is a yummy recipe which I threw together after looking at similar recipes. Serve over Rice . Cooker 4-6 hours on high or 6-10 hours on low. The ribs should be tender, falling apart but not burnt. Add more beef broth if needed and turn the ribs occasionally."
- Serving Size: 1 (569.7 g)
- Calories 1398.9
- Total Fat - 101.3 g
- Saturated Fat - 33.6 g
- Cholesterol - 217.7 mg
- Sodium - 1722.4 mg
- Total Carbohydrate - 46.6 g
- Dietary Fiber - 1.9 g
- Sugars - 37.8 g
- Protein - 68 g
- Calcium - 126.4 mg
- Iron - 8.9 mg
- Vitamin C - 5.5 mg
- Thiamin - 0.4 mg
Place the flour and everglades seasoning in a ziplock back, shake the short ribs in the bag-remove the coated ribs and set aside.
Slice onion and crush garlic-set aside.
Preheat the cooking oil in a large nonstick pan, over medium high heat - brown the ribs on all sides - removed the ribs and place in the crockpot.
In the same pan, brown the onions, then add the garlic - pour this over the ribs.
In the same pan, deglaze with sake, boiling until the alcohol smell is gone, pour over the ribs.
Whisk the beef broth, honey, soy sauce, chili paste, sesame oil and chili garlic sauce together, pour over the ribs.
Cook until tender and falling off the bone- taste the sauce ans seaon with salt and pepper if needed.
Optional - de-fat the sauce by placing in a turkey de-fatter cup with spout, and pour off the grease.
Tips & Variations
No special items needed.