Slow Cooker Asian Beef Short Ribs

I kind of love coming home from work to a finished dinner.  I love it even more when this said dinner comes from one pot.

The slow cooker is one marvelous piece of equipment.  Mine goes into hibernation over the summer but as the weather has chilled a bit in the last few weeks my slow cooker has climbed out of the cave.

This meal is actually a bit extravagant for a weeknight meal. Those short ribs can be a bit pricy at the store. The ease of this meal however is right up there with the best of the throw together dinners. 


In the morning I seared all sides of the short ribs in a bit of olive oil.  Then you throw them along with the rest of the ingredients (mixed together ahead of time) into the slower cooker, set on low, and you will have a fabulous meal 8 hours later.  The meat fell right off the bone.


We had the short ribs with plain rice and steamed broccoli.  The richness of the short ribs didn't need any additional flavors. 

Slow Cooker Asian Beef Short Ribs

by Emily Morris

Prep Time: 10 minutes

Cook Time: 6-8 hours

Keywords: slow-cooker entree Korean

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Ingredients (serves 6)

• 4 pounds short ribs, cut into 2- to 3-inch pieces by your butcher
• 1/2 teaspoon fine sea salt
• 1 teaspoon canola oil
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons apricot fruit spread
• 2 tablespoons tomato paste
• 1 tablespoon rice wine vinegar
• 1 tablespoon finely diced peeled fresh ginger
• 4 cloves garlic, minced
• 1/4 teaspoon five-spice powder
• 4 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds

Instructions

Trim off and discard any large bits of fat from ribs. Sprinkle ribs with salt. Heat oil in a large skillet over medium-high heat. Add ribs and cook, turning occasionally, until browned on all sides, about 10 minutes.

Transfer ribs to a 4- to 5-quart slow cooker.

In a small bowl, whisk together soy sauce, fruit spread, tomato paste, vinegar, ginger, garlic, five-spice powder and 2 tablespoons water. Pour mixture over ribs. Cover and cook on low until ribs are very tender, about 8 hours.

Transfer ribs to a platter with tongs and cover with foil (you can serve them with or without the bones). Pour liquid in bottom of slow cooker into a glass measuring cup and let sit until fat rises to the top, 2 to 3 minutes. Spoon off and discard fat and pour liquid over ribs. Sprinkle with green onions and sesame seeds and serve.

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