December 12, 2017
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
Add toRecipe Book
Add toShopping List
"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."
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.
Remove short ribs from slow cooker. Skim fat from cooking liquid; discard. Reserve cooking liquid.
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.
One of the most flavor-filled cooking styles you can make is with a slow cooker. No matter...
It's that time of year again to take advantage of great weather and to smoke your...
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
Recipe Stories / Blog
Every potato pancake recipe I know of has one simple ingredient. Yup......
For those who like Japanese food, this is just like your California roll. Just,...
Can I share a secret? It is a bit embarrassing, but with every good embarrassing...