Gingered Short Ribs with Green Rice
A fan both of Asian food and of using a slow cooker, I decided to convert one of my best Korean recipes—gingered short ribs—for my favorite appliance. I was thrilled with the resuts!
—LILY JULOW LAWRENCEVILLE, GA
PREP: 35 MIN. • COOK: 8 HOURS • MAKES: 6 SERVINGS
1/2 cup reduced-sodium beef broth
1/3 cup sherry or additional reduced-sodium beef broth
1/4 cup reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
4 medium carrots, chopped
2 medium onions, chopped
3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups uncooked instant brown rice
3 green onions, thinly sliced
3 tablespoons minced fresh cilantro
2 tablespoons chopped pickled jalapenos
3/4 teaspoon grated lime peel
1 tablespoon cornstarch
1 tablespoon cold water
1. In a small bowl, whisk the first seven ingredients until blended. Place carrots and onions in a 5-qt. slow cooker. Sprinkle ribs with salt and pepper; place over vegetables. Pour broth mixture over top. Cook, covered, on low 8-10 hours or until meat is tender.
2. Just before serving, prepare rice according to package directions. Stir in green onions, cilantro, jalapenos and lime peel.
3. Remove the ribs to a serving plate; keep warm. Transfer the cooking juices to a small saucepan; skim fat. Bring the juices to a boil. In a small bowl, mix the cornstarch and water until smooth; stir into juices. Return to a boil; cook and stir 2 minutes or until thickened. Serve with ribs and rice mixture.