Yum yum yum! There are not many things better on a cold Winter evening then slow cooked fall off the bone braised short ribs. Pile them atop your favorite starch, like my Creamy Mashed Potatoes Master Recipe and toss some sautéed greens on the side and you’ve got the perfect meal. Veering from the traditional standard short rib recipe I have sassed these up a bit with a little unexpected Asian kick. These are definitely not your mother’s short ribs! Pair them with some extra creamy mashed potatoes (I will show you how) or rice and toss your greens in some sesame oil, sprinkle with toasted sesame seeds and your family will wonder what restaurant you ordered out from.
I prefer to start with boneless short ribs…it’s personal preference.
Brown the ribs before adding to the slow cooker.
Most of the work gets done in your slow cooker, so start it any time and get on with your day.
- 3 pounds short ribs (I prefer boneless)
- salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 1 piece fresh ginger, approximately 1 inch peeled and cut into thick slices
- 5 garlic cloves, smashed
- 12 ounce can beer (your choice...)
- ¼ cup rice wine vinegar
- 2 tablespoons vegetable oil
- ½ cup leeks (white end) thinly sliced and well rinsed. No leeks? You can use red or white onions instead!
- 4 garlic cloves, smashed
- 1 piece fresh ginger, approximately 1 inch peeled and cut into thick slices
- 1 cup Hoisin sauce
- 3 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- ¾ cup canned diced tomatoes
- Begin by seasoning the ribs well with salt and pepper.
- Heat oil in heavy skillet over high heat. (Make sure to have a splatter screen handy)
- Brown the ribs on both sides, don't overcrowd the pan to allow for proper browning.
- Transfer browned ribs to slow cooker set on high.
- Add ginger slices, smashed garlic cloves, beer and rice wine vinegar to slow cooker.
- Cook on high 4 hours or low up to 7 hours, turning ribs once.
- In pan used to brown ribs, add 2 tablespoons oil, leek slices, smashed garlic and sliced ginger. Cook until soft.
- Add Hoisin sauce, rice wine vinegar, soy sauce and tomatoes.
- Season with salt.
- Simmer for about 25 minutes.
- At this point, pull the pan from the heat and either use an immersion blender to puree the mixture or let it cool down a bit and transfer to a blender to blend until smooth.
- Set aside.
- Preheat oven to 300 degrees F.
- Once the ribs have completed their time in the slow cooker place in a single layer in an oven safe dish.
- Pour the finishing sauce over the ribs and cook uncovered for 30 minutes.
- If desired, once removed from the oven, add some of the liquid from the crock pot to the dish to create extra sauce for drizzling.
- Enjoy!
