Slow Cooker Asian Beef Ribs 

It’s that time of year again. The mornings and evenings have a bit of chill about them, soccer season is in full swing and my slow cooker is making far more frequent appearances on my kitchen bench.

This recipe is simply delicious. Rich and hearty with an Asian twist. Melt in your mouth beef, made as spicy as you wish. Served over rice with some steamed Asian greens this is an absolute winner.

And the best part? It uses a cheap cut of beef. The short rib. We get these in our bulk meat order and for a while I wasn’t sure what to do with them. Now, I know as soon as I put them in the freezer that this is the dish they are destined for. But you could also use any other stewing cut of beef – chuck, gravy beef – anything that does well being cooked low and slow.

This is a super quick meal to put together. All you need to do is quickly mix together the sauce ingredients and add it with the beef to the slow cooker. You could even mix it together the night before and allow it to marinate in the fridge overnight. Then all you need to do is bung it in the slow cooker in the morning and you will come home to the most amazing aroma. Quickly cook some rice and greens – job done!

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Slow Cooker Asian Beef Ribs

Ingredients:

1-1.5kg beef short ribs

2/3 cup homemade unsalted beef broth or water (commercial beef stock will make the end result too salty)

1/2 cup tamari or soy sauce

1/3  cup honey

1 tbsp rice wine vinegar

2 tsp sesame oil

3 cloves garlic, chopped

1 red chilli, seeds removed, chopped (optional)

2-3 cm piece ginger, grated

3 star anise (or 1 tsp Chinese Five Spice Powder)

1 tbsp cornflour or arrowroot, mixed to a paste with 2 tsbp water

Method:

  1. Slice beef short ribs into smaller pieces, leaving one bone per piece. Place in slow cooker insert.IMG_1992
  2. Mix all other ingredients except cornflour paste together and pour over ribs. Mix to coat.IMG_1994
  3. Cook 8 hours on low.IMG_1996
  4. Remove ribs from slow cooker (the meat will have mostly fallen off the bones) and leave to cool slightly. Increase slow cooker heat to high and add cornflour paste, stirring. Cook 10 minutes or until sauce thickens.
  5. When cool enough to handle, remove meat from bones and return meat to slow cooker and stir to coat in sauce.
  6. Serve with steamed rice, carrots and Asian greens such as bok choi or choy sum.img_2314

Enjoy!

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