Korean Style Short Ribs With Chile Scallion Rice

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8
Servings

20m
Prep Time

6-8h
Cook Time

6h 20m
Ready In

Recipe: #28787

December 12, 2017

Categories: Dinner, Main Dish, Beef, Ribs, Short Ribs, Rice, White Rice, Vegetables, Garlic, Korean, Entertaining, Fall/Autumn, Sunday Dinner, Weeknight Meals, Slow Cooker, Gluten-Free, Low Calorie, No Eggs, Non-Dairy, Kosher Meat more

recipe by:
TeresaS

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recipe by:
TeresaS

"This is out of the Dec 2017 Cooking Light...It says that the beef short ribs become tender in the slow cooker as the cooking liquid reduces to a sauce. Kimchi (Korean fermented cabbage) adds heat and a hint of tang to the dish. A serving is one short rib and 1/3 cup rice."

Original recipe yields 8 servings

Metric US

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Nutritional

Serving Size: 1 (312.1 g)
Calories 569
Total Fat - 31.4 g
Saturated Fat - 11.8 g
Cholesterol - 105.5 mg
Sodium - 694.3 mg
Total Carbohydrate - 30.2 g
Dietary Fiber - 0.7 g
Sugars - 7.4 g
Protein - 35.1 g
Calcium - 24.5 mg
Iron - 4.8 mg
Vitamin C - 2.6 mg
Thiamin - 0.3 mg

Step 1

Heat 1 tablespoon oil in a large skillet over high. Add 1 1/2 pounds short ribs; cook 6 to 8 minutes, turning to brown on all sides. Remove browned short ribs from pan. Repeat procedure with remaining 1 1/2 pounds short ribs. Place browned short ribs and next 9 ingredients (through garlic) in a 6-quart electric slow cooker. Stir in a 1 minced Fresno chile. Cover and cook on LOW 8 hours or until meat is very tender.

Step 2

Remove short ribs from slow cooker. Skim fat from cooking liquid; discard. Reserve cooking liquid.

Step 3

Stir remaining 1 1/2 teaspoons oil, remaining minced Fresno chile, and 1/4 cup chopped green onions into cooked rice. Divide rice mixture and short ribs among 8 shallow bowels; spoon about 1/4 cup cooking liquid over each serving. Sprinkle evenly with remaining 1/4 cups green onions and cilantro.