Friday, September 12, 2014

Slow-Cooker Asian Braised Beef Short Ribs

Serves four to six.
  • 1/4 cup chicken broth 
  • 3/4 cup hoisin sauce 
  • 3 scallions, white parts minced, green parts sliced thin 
  • 4 teaspoons Asian chili-garlic sauce 
  • 1 tablespoon instant tapioca 
  • 5 pounds bone-in English-style short ribs, excess fat trimmed 
  • Salt and pepper 
Combine broth, hoisin, scallion whites, chili-garlic sauce, and tapioca in slow cooker. Season short ribs with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 9 to 10 hours on low or 6 to 7 hours on high.

Transfer short ribs to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. Skim excess fat from surface of sauce. Pour sauce over short ribs and sprinkle with scallion greens. Serve over rice.

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