I usually buy the big package of boneless short ribs at Costco. At home I divide the package in half or thirds, trim the fat, and put them in the freezer. Short ribs are a fairly new food love of mine. In case you’re new to them too, they’re nothing like what you know as ribs. They’re like mini pot roasts. Short ribs need long, slow cooking to break down connective tissue and become tender, making them perfect for the crock pot. I wanted something outside the typical pot roast flavor and came across Real Simple’s Slow Cooker Asian Short Ribs. Most of what I needed was in my kitchen, perfect!
I only defrosted about 2lbs of short ribs so I adjusted the recipe as needed:
- 1/4 cup low-sodium soy sauce
- 3 Tbs brown sugar
- 2 Tbs rice vinegar (rice vinegar is very mild, but if you only have white wine vinegar go ahead and use that)
- 4 cloves garlic, peeled and smashed (I doubled the garlic from the full recipe, smashed it with a garlic press)
- 2 tablespoons grated fresh ginger (again, doubled the amount from the full recipe, it didn’t turn out too “gingery” at all)
- 1/2 teaspoon crushed red pepper (a great use for those leftover packets from the pizza place)
- 2 lbs. boneless beef short ribs
- 1 bag pearl onions, skinned (I skipped the carrots and cabbage)
- 1 tablespoon cornstarch, dissolved in broth
- 4 scallions, thinly sliced
- 2 Tbs. sesame seeds
- Rice (I like the kind you can microwave in a bag for 90 seconds, because I’m lazy)
– Whisk soy sauce, brown sugar, rice vinegar, garlic, ginger and red pepper in a bowl. Place ribs in the crock pot and cover with sauce. It’s not a lot of sauce, this is okay. Cook on low for 7-8 hours.
– Halfway through cooking prepare the onions. Boil water and put the onions in for 3-4 minutes. Drain and rinse with cool water. Now comes the fun part, squeeze each onion at the top and the skin pops right off! I know, I’m easily amused. Toss the skinned pearl onions on top of the beef and continue to cook.
– When the ribs are done, heat your oven to 375 and turn your crockpot to high. Remove the ribs and onions and place them on a foil lined pan and stick them in the oven for 5-7 minutes. This is an extra step, but it makes them a little crunchy on the outside and caramelizes the onion. While the ribs are getting a tan, put the cornstarch in a small bowl and add enough broth to dissolve. Add dissolved cornstach back to crockpot and stir a few times.
– Scoop rice on a plate, top with onions and a few chunks of short rib. Spoon sauce on top. Garnish with scallions and sesame seeds.