Korean Style Short Ribs With Chile Scallion Rice

8
Servings
20m
Prep Time
6-8h
Cook Time
6h 20m
Ready In


"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
OK

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.

Tips & Variations


  • Slow cooker

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