Asian Short Ribs Slow Cooker Or Oven Braised Recipes

SLOW COOKER ASIAN BEEF SHORT RIBS

Steps:

• Gather the ingredients.
• Place short ribs in slow cooker. Add brown sugar, soy sauce, chili garlic sauce, and water.
• Cover and cook on low for 7 to 9 hours, turning once halfway through to ensure all sides of the ribs soak up sauce.

ASIAN SHORT RIBS {SLOW COOKER OR OVEN BRAISED}

Steps:

• Add the soy sauce, broth, brown sugar, ginger, sesame oil, and chili garlic sauce into the bowl of an Instant Pot, Slow Cooker, OR a heavy bottom saucepan with a lid (preferably a dutch oven), OR a ceramic baking dish with a lid. Whisk to combine and then add the short ribs, turning them in the liquid to coat.
• Too cook the short ribs in an Instant Pot: Close the lid and choose the manual high pressure function set to high. Cook the short ribs for 45 minutes, followed by a 10 - 15 minute natural release.
• To cook the short ribs in a slow cooker: Cover with the lid and cook the short ribs until the meat is so tender it's falling off the bone, about 4-5 hours on high or 7-8 on low. If possible, stir the meat in the sauce halfway through cooking.
• To cook the short ribs in the oven: Preheat oven to 325 degrees F (162 degrees C). Cook in covered pot or baking dish for 3-4 hours, until the meat is so tender it's falling off the bone. If possible, stir the meat in the sauce halfway through cooking.
• If using the meat in another recipe: Use tongs to remove meat from the slow cooker to a plate or cutting board and let sit until cool enough to handle, then proceed with the recipe.
• Strain the cooking liquid into a bowl; discard any solids left in the strainer. Let the sauce sit undisturbed for 5-10 minutes than skim as much excess fat from the top of the liquid as possible, discarding the fat. *If possible, put the cooking liquid into the refrigerator, uncovered, for an hour or two (or, covered, for up to 2 days). This will allow the excess fat in the liquid to harden across the top of the liquid, making it very easy to remove.
• To thicken the sauce with cornstarch: Add the cornstarch and about 1/2 cup of the cooking liquid to a bowl and stir to combine. Add the rest of the strained cooking liquid to a heavy bottom saucepan. Slowly whisk the cornstarch mixture into the sauce in the saucepan. Bring the sauce to a boil over medium high heat. Reduce the heat to medium, and let simmer, stirring frequently, for 5-10 minutes, until the sauce is thick and has reduced slightly. (If, after 10 minutes of cooking, the sauce isn't as thick as you like, add about 1/2 cup of sauce to another tablespoon of cornstarch and whisk back into the saucepan. OR, just continue to simmer for another 5 to 10 minutes. The sauce will continue to reduce and thicken the longer you allow it to simmer.
• To thicken the sauce by reducing it (without cornstarch): Add the strained cooking liquid to a heavy bottom saucepan and set it over medium high heat. Reduce heat to medium and let simmer, stirring frequently, until the sauce has reduced to the desired consistency. This should take between 10 and 20 minutes.

SLOW COOKER ASIAN SHORT RIBS

Steps:

• Season short ribs with salt and pepper on both sides.
• Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
• Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
• Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
• Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
• Pour sauce over short ribs and sprinkle sliced green onions on top.

ASIAN-STYLE BRAISED SHORT RIBS

Steps:

• Preheat the oven to 350 degrees F.
• In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.
• Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.
• Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.
• Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.

SLOW-COOKER SHORT RIBS

Steps:

• Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

SLOW COOKER SHORT RIBS WITH CHINESE FLAVORS

Steps:

• Combine all ingredients, except salt, rice and garnish, in slow cooker. Cover and cook until meat is very tender and falling from bone, 5 hours or more on high, 7 hours or more on low. Taste and add salt if necessary.
• If you like, remove meat, strain liquid and refrigerate meat and liquid separately; skim fat from liquid, and reheat with meat. Serve hot over white rice garnished with scallions or cilantro.