I desperately needed to find a new meat technique to take me out of my weeknight rut. So when I came across slow cooked Asian-style short ribs on Pinterest, I decided to give it a whirl. But there was a catch: all I had to go off of was a list of ingredients, and a leap of faith. As hoped, the meat fell off the bone about 5 hours in. And the results were deceivingly decadent!
In the crock pot goes:
2 tablespoons soy sauce
2 tablespoons ground ginger
2 cloves of garlic, diced or thinly sliced
1/4 cup hoisin sauce
1 tablespoon Worcestershire sauce
3 tablespoons brown sugar
2 tablespoons sesame oil
1 tablespoon oyster sauce
2 tablespoons sake
1/4 teaspoon cayenne pepper
Mix all ingredients together in the crock pot, and then arrange 4 pounds’ worth of beef short ribs in the sauce. Cook on low for 6 hours. Flip about half way through cooking, and then again towards the end if you plan to leave it on warm for extra time like I did. I served the ribs over salad that had been mixed with Asian vinaigrette, but rice or noodles would work well too.
I’m a convert and just pinned about 20 new recipes for my new weekly staple. Welcome to the family, short ribs!