GINGERED SHORT RIBS WITH GREEN RICE

I love Korean cooking and converted this recipe to give it slow cooker convenience.

—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 the vegetables. Pour the broth mixture over top. Cook, covered, on low 8-10 hours or until the meat is tender.

2. Just before serving, prepare rice according to package directions. Stir in green onions, cilantro, jalapenos and lime peel.

3. Remove ribs to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. Mix cornstarch and water until smooth; stir into the cooking juices. Return to a boil; cook and stir 2 minutes or until thickened. Serve with ribs and rice.