Chinese Beef Short Ribs (Slow Cooker)
Recipe: #23488
April 14, 2016
Categories: Comfort Food, Dinner, Main Dish, Beef, Ribs, Short Ribs, Asian, Chinese, Easy/Beginner Cooking, Fall/Autumn, Father's Day, Sunday Dinner, Winter, Slow Cooker, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat more
"These short ribs are out-of-this-world. If you don't have a slow cooker it can be cooked in the oven at 350 degrees for less time. Serve the leftover sauce with rice"
Original recipe yields 5 servings
Ingredients
Nutritional
- Serving Size: 1 (649.2 g)
- Calories 1416
- Total Fat - 96.7 g
- Saturated Fat - 38.2 g
- Cholesterol - 351.5 mg
- Sodium - 2358.6 mg
- Total Carbohydrate - 20.4 g
- Dietary Fiber - 0.5 g
- Sugars - 13 g
- Protein - 109.6 g
- Calcium - 48.7 mg
- Iron - 12.5 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Season the short ribs with pepper. Brown the ribs in hot oil, then transfer to slowcooker.
Step 2
In a large bowl, whisk together soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil and red pepper flakes, Pour over the browned ribs in slow cooker.
Step 3
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
Step 4
In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
Step 5
Serve with cooked rice. Garnish with sesame seeds.
Tips & Variations
No special items needed.
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