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!
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, coconut aminos, or low-sodium soy sauce
1/4 cup dry white wine
1/8 cup brown sugar (or honey)
1/4 tsp crushed red pepper flakes
1 tablespoons arrowroot starch (or 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)
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!!