Asian-Style Sweet & Spicy Short Ribs- Crock Pot Style

I’m not a big red meat-eater, but this, I just couldn’t resist.  Usually I make these kind of meals for my boyfriend and then I just munch on the veggies, rice, etc.  (Though this is changing the more I make meat dishes… I’m finding I like it more than I thought!)  This dish definitely got me eating it though… I nibbled and nibbled.  And nibbled.  And gobbled.

The meat is so tender; the veggies are so yummy; and the sauce is so savory, spicy, sweet… crazy flavorful.  Totally recommend this little treat for any ribs lovers in your house.  (Or for any non-ribs lovers that you want to convert.)

This dish requires a teensy bit of prep before tossing in the slow cooker, but not much (and it’s well well worth every effort).  You’ve got to brown the ribs beforehand… well, you don’t HAVE to, but I fully recommend  it.  Not only does it keep the meat a nice color while it cooks (otherwise it’ll turn a strange grey-ish color as it cooks), but it also allows for the juices from the browning process to become part of the sauce… adding flavor to both the sauce and the veggies.  It doesn’t take long though- about 10 minutes total.

After it’s cooked for hours in the slow cooker, you’ll come home to a house drenched with flavor- you’ll want to eat your air- watch out.  The meat will be so soft and tender that when you go to stir it, the bones will fall right out.  Kay, I’m drooling while I write this- I better stop.  Serve over rice and top with scallions for a delicious dinner treat!

INGREDIENTS

2 lbs beef short ribs, bone-in

3 large carrots, cut into segments

3 celery stalks, roughly chopped

1/2 onion, quartered

3 large garlic cloves, roughly chopped

3 large slices fresh ginger

10 shitake mushrooms, halved

1/2 cup tamari or coconut aminos (tamari is a great gluten-free sub for soy sauce)

1/4 cup dry white wine

1/8 cup honey (or brown sugar)

1/4 tsp crushed red pepper flakes

1 tablespoons arrowroot starch (a substitute for cornstarch)

1 tablespoon toasted sesame oil

olive oil, hefty drizzle (for browning)

salt and pepper (for seasonings ribs)

green onions/scallions for garnish

serve with rice (optional)

DIRECTIONS

Generously salt and pepper all sides of ribs

Heat oil over high heat- large cast iron or other heavy metal pans works great for this

When oil is hot, lay ribs down in pan and cook each side for about 2 minutes, until browned

When ribs are nicely browned, like so, place on bottom of Crock Pot

See those flavors hiding there in that pan?  Keep them- they’ll flavor the veggies and broth!

(Turn heat off)

Chop up all of your veggies, garlic, and ginger- except for mushrooms- they go in last!

Put in pan, right in all that flavor/oil

Add tamari (or aminos/soy sauce), wine,

toasted sesame oil, sugar, red pepper flakes, and starch

Stir everything together to mix all the flavors up

Dump veggies over ribs, evenly distributing it all

Now get your mushrooms ready…

Set over the veggies and ribs (even though they aren’t directly in the liquid,

they will steam as everything cooks)

Cover and cook on high for 4-5 hours or on low for 6-7

When it’s done, it’ll look something like this…

The ribs will be so soft and tender that the

bones will just fall right out of them as you stir it…

Serve ribs and veggies over rice, along with a little juice

Top with scallions and enjoy!!

 

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About Me
Hi, I'm Natalie! I like to cook, eat, and adventure. I live in a little home with an itty-bitty kitchen, a crazy feline, and a very hungry boyfriend. Lots of cooking and devouring goes down here. Farmer's markets inspire me, as do the seasons and travel. I create simple recipes using wholesome real food. Enjoy!
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