Asian Short Ribs

I made these.  D had to work, so we looked at the recipe and decided I was capable of making it.  I think he was even impressed when I said I would use the cheese grater to finely cut the ginger.

Anyway, it was pretty easy to prep.
It was also very good. Not spicy, but a little sweet. We had with rice to soak up the sauce, and Roasted Chile-Garlic Broccoli.

We would have again.

Asian Short Ribs

Photo by ALB

Active Time: 20 Mins
Total Time: 8 Hours 20 Mins
Yield Serves 4 (serving size: 2 short ribs and 1/4 cup sauce)

These short ribs are fall-off-the-bone tender with extra umami flavor from the mushrooms, garlic, and soy sauce. If you can’t find short ribs, pick up a boneless chuck roast at the market and cut it into 2-inch chunks instead.

Ingredients
8 lean bone-in beef short ribs (about 2 1/2 lb.), trimmed
5/8 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 tablespoons canola oil, divided
2 cups sliced fresh shiitake mushroom caps (you can get these at Whole Foods, but not at Kroger)
1 tablespoon finely chopped garlic (about 3 garlic cloves)
2 teaspoons finely chopped fresh ginger
1/2 cup unsalted beef stock
1/4 cup packed light brown sugar
1/4 cup rice vinegar
1 1/2 tablespoons lower-sodium soy sauce
1 teaspoon crushed red pepper

Preparation
Step 1: Sprinkle ribs with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add half of the ribs to skillet; cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer ribs to a 6-quart slow cooker; discard drippings in skillet. (Don’t wipe skillet clean.) Repeat procedure with remaining ribs. Add remaining 1 1/2 teaspoons oil to skillet; stir in mushrooms, garlic, and ginger. Cook, stirring often, until mushrooms soften slightly, about 4 minutes; transfer mushroom mixture to slow cooker. Add beef stock, brown sugar, vinegar, soy sauce, and red pepper to slow cooker. Cover and cook on low until ribs are tender, about 8 hours.

Step 2: Transfer ribs to a serving platter; reserve cooking liquid in the slow cooker. Skim fat from surface of cooking liquid. Drizzle ribs with reserved cooking liquid.

Nutritional Information
Calories: 334; Fat: 19g; Satfat: 6g; Unsatfat: 11g; Protein: 24g; Carbohydrate: 16g; Fiber: 1g; Sugars: 14g; Sodium: 583mg

Cooking Light, October 2018

11 Smart Points (my additions/subtractions at 4 servings)