Real Simple Slow Cooker Asian Short Ribs 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.

MAKE-AHEAD SLOW-COOKER ASIAN BEEF SHORT RIBS

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Cook ribs in two batches, fattiest side down first, on all sides 2 to 3 minutes per side, until browned. Transfer to plate; cool 15 minutes. Discard fat and pan drippings. Transfer ribs to labeled 1-gallon freezer bag. Pour 1/3 cup soy sauce over ribs and seal bag, pressing out as much air as possible. Lay flat and freeze up to 3 months.
• Meanwhile, in medium bowl, whisk brown sugar, hoisin sauce, chili garlic sauce and mustard. Stir in garlic and gingerroot. Transfer to labeled airtight freezer container; seal well. Freeze up to 3 months.
• Thaw ribs and sauce 12 to 24 hours in refrigerator until completely thawed.
• Pour ribs and sauce into 3 1/2- or 4-quart slow cooker. Cover and cook on Low heat setting 8 to 9 hours.
• Meanwhile, in medium bowl, whisk vinegar, granulated sugar and 2 teaspoons soy sauce. Stir in cucumber and carrots. Cover and refrigerate at least 1 hour but no longer than 3 hours; drain.
• Transfer short ribs to cutting board. Transfer 1/2 cup braising liquid to medium bowl. Remove bones and any pieces of fat from short ribs and discard. Shred meat with two forks, and transfer to bowl with reserved liquid. Discard remaining cooking liquid.
• Divide rice among 8 bowls. Divide shredded beef and marinated vegetables among bowls of rice. Top with remaining ingredients.

SLOW-COOKER ASIAN SHORT RIBS

Steps:

• In a greased 4- or 5-qt. slow cooker, whisk together the first 8 ingredients. Add short ribs and turn to coat; cook, covered, on low until meat is tender, 6-7 hours. If desired, serve with ramen noodles and optional toppings.

ASIAN SLOW-COOKED SHORT RIBS

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Add short ribs; cook, covered, on low until meat is tender, 6-8 hours. Discard bay leaves. If desired, serve with rice.

SWEET ASIAN SHORT RIBS

Steps:

• Place short ribs in the crock of a slow cooker; season with salt and pepper.
• Combine water, preserves, chili sauce, soy sauce, Worcestershire sauce, rice wine vinegar, honey, onion soup mix, red pepper flakes, onion powder, garlic powder, cinnamon, and ginger in a jar with a tight-fitting lid. Seal jar and shake until ingredients are well mixed; pour over the ribs, assuring all ribs are covered in sauce.
• Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).

REAL SIMPLE SLOW-COOKER ASIAN SHORT RIBS

Steps:

• In slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.
• Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours, until the meat is tender and easily pulls away from the bone.
• Transfer the cabbage, short ribs, and carrots to serving platter and place in a warm oven.
• With a large spoon or ladle, skim the fat from the cooking liquid and discard. If you have time, at this point place the cooking liquid in the freezer to chill and the fat will rise, making it easier to remove.
• Turn the slow-cooker to high setting. In a small bowl whisk together the cornstarch with 1 tablespoon of water until smooth. Add a little of the liquid from the bottom of the slow-cooker to the mixture and slowly whisk into the cooking liquid. Whisk until thickened and stir in sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions.

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.

SLOW COOKER ASIAN BBQ RIBS

Steps:

• Heat the sesame oil in a large saucepan over medium-high heat. Saute the ginger, garlic and green onions until fragrant, about 1 minute. Add the brown sugar, chili sauce, soy sauce, vinegar, honey and 1/2 cup water. Whisk until fully incorporated. Bring to a simmer over medium-high heat, stirring occasionally. Continue cooking until the sauce has thickened, about 5 minutes. Remove from the heat and let cool.
• Sprinkle the ribs liberally with salt and pepper and place in an upright position in the slow cooker. The meaty side should be facing outwards. Spoon the sauce over the ribs and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
• Strain the sauce from the slow cooker into a saucepan and remove any accumulated grease from the top. Combine 1 tablespoon water with the cornstarch and whisk together in a small bowl. Add the mixture to the saucepan and bring to a boil over medium-high heat. Reduce the sauce until thickened and serve with the ribs.

SHORT RIBS IN SLOW COOKER WITH ASIAN SEASONINGS

Steps:

• Place everything except garnish in slow cooker.
• Cover and cook until meat readily falls off bone. Usually 8 hours low, or 4+ hours high.
• Options: Add salt if needed. Can double the 5 spice powder for stronger flavor. Can throw in carrots or turnips an hour or two before finish.
• Remove meat and skim fat from liquid.
• Serve meat and some liquid over white rice or egg noodles and garnish with green onion or cilantro.
• I usually make 5 pounds short ribs, because it seems to taste better the next day.