Asian Short Ribs In The Crockpot
Recipe: #30655
October 14, 2018
Categories: Asian, Slow Cooker, No Eggs Non-Dairy, Kosher Meat, more
"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."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Place the flour and everglades seasoning in a ziplock back, shake the short ribs in the bag-remove the coated ribs and set aside.
Step 2
Slice onion and crush garlic-set aside.
Step 3
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.
Step 4
In the same pan, brown the onions, then add the garlic - pour this over the ribs.
Step 5
In the same pan, deglaze with sake, boiling until the alcohol smell is gone, pour over the ribs.
Step 6
Whisk the beef broth, honey, soy sauce, chili paste, sesame oil and chili garlic sauce together, pour over the ribs.
Step 7
Cook until tender and falling off the bone- taste the sauce ans seaon with salt and pepper if needed.
Step 8
Optional - de-fat the sauce by placing in a turkey de-fatter cup with spout, and pour off the grease.
Tips
No special items needed.