Gingered Short Ribs with Green Rice |
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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 6 |
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âI love the exotic flavors of Korean cooking, so I converted this special recipe for slow cooker convenience.â âLily Julow, Gainesville, Florida Ingredients:
4 medium carrots, chopped |
2 medium onions, chopped |
3 pounds bone-in beef short ribs |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup reduced-sodium beef broth |
1/3 cup sherry or additional reduced-sodium beef broth |
1/4 cup reduced-sodium soy sauce |
3 tablespoons honey |
1 tablespoon rice vinegar |
1 tablespoon minced fresh gingerroot |
3 garlic cloves, minced |
3 cups uncooked instant brown rice |
3 green onions, thinly sliced |
3 tablespoons minced fresh cilantro |
2 tablespoons chopped pickled jalapenos |
3/4 teaspoon grated lime peel |
4-1/2 teaspoons cornstarch |
4-1/2 teaspoons cold water |
Directions:
1. In a 5-qt. slow cooker, layer the carrots, onions and ribs; sprinkle with salt and pepper. In a small bowl, combine the broth, sherry, soy sauce, honey, vinegar, ginger and garlic. Pour over top. Cover and cook on low for 8-10 hours or until meat is tender.
2. Meanwhile, cook rice according to package directions. Stir in the green onions, cilantro, jalapenos and lime peel.
3. Remove ribs to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs and rice. Yield: 6 servings.
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