American | Ginger & Soy Short Ribs (Slow Cooker)
Posted on May 10, 2013
I finally bought a slow cooker. I bought the Breville Fast Slow Cooker, it's both a slow cooker and a pressure cooker. These ribs are the first dish that I made in it. I can see why people like slow cookers, you get to braise all day yet keep your house cool. These ribs were delicious. The only thing that I changed is that I didn't use the beef demi-glace, I didn't have any on hand and didn't feel like spending the money for such a small amount. I think next time I would still skip the demi-glace but swap beef stock for the water.
Yield: 4 servings
3 pounds bone-in beef short ribs, each about 3" long
1 bunch green onions, white and light green portions, chopped
5 garlic cloves, minced
1/2 ounce fresh ginger, peeled and minced
1/2 cup tamari or soy sauce
1/4 cup honey
juice of 1 lime
1 teaspoon sesame oil
2 1/4 cups water (or beef stock)
1 tablespoon vegetable oil
2 carrots, peeled and cut into 1" pieces
1 tablespoon beef demi-glace (optional)
Put short ribs in resealable plastic bag. In bowl, combine half of green onions with garlic, ginger, tamari, honey, lime juice, sesame oil and 1/4 cup water. Pour into bag, coating meat evenly. Seal bag; refrigerate 3-12 hours.
One hour before cooking, remove ribs from marinade; pat dry. Strain marinade into small saucepan, add 2 cups water and bring to a boil. Remove from heat.
Preheat slow cooker on sauté setting. Warm vegetable oil in slow cooker. Brown ribs on all sides, about 5 minutes. Pour in marinade. Cover and set slow cooker to cook for 3 hours. Add carrots. Cover, cook 1 hour more. Meat should be very tender and falling off the bone; if not continue to cook until tender.
Remove ribs. Skim fat off sauce. Set slow cooker to sauté and bring sauce to simmer. Stir in demi-glace. Simmer sauce until thickened, 10-12 minutes.
Serve ribs and carrots with sauce poured over, garnish with remaining green onions.
(Ref. "Short Ribs Braised with Ginger and Soy" recipe, Williams-Sonoma catalog.)