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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 1 |
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Ingredients:
1 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
6 pounds english-cut beef short ribs, cut into 2- or 3-inch pieces |
2 tablespoons vegetable oil |
1 large onion, sliced |
1 3-inch piece fresh ginger, peeled and chopped |
2 cloves garlic, minced |
1 cup low-sodium beef broth or red wine |
1/2 cup hoisin sauce |
2 tablespoons soy sauce |
1/2 teaspoon chinese five-spice powder |
Directions:
1. In a large bowl, combine flour, salt and pepper. Toss ribs in seasoned flour, shaking off excess.
2. Warm oil in a large skillet over medium-high heat. Working in batches, cook ribs, turning with tongs, until browned on all sides, about 10 minutes. Transfer ribs to slow cooker. Pour off all but 1 Tbsp. fat from skillet. Add onion, ginger and garlic to skillet. Cook, stirring often, until slightly softened, 2 to 3 minutes. Pour in broth, increase heat to high and bring to a boil, stirring with a wooden spoon to pick up any browned bits on bottom of skillet. Stir in hoisin sauce, soy sauce and five-spice powder until well combined. Pour contents of skillet over ribs in slow cooker.
3. Cover and cook until beef is very tender, with slow cooker on low for 6 to 8 hours or on high for 3 to 4 hours. Remove ribs to a platter. Skim as much fat as possible from cooking liquid in slow cooker; discard fat. Spoon remaining liquid over ribs and serve hot.
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