Tuesday, November 1, 2016

Slow-Cooker Asian Short Rib Stew

I served this over rice noodles, and it turned out lovely. It's really different from anything else I make at this point, so I'll probably overdo it now. Because I am craving it again already!

Original recipe here.

So without further ado....
Slow-Cooker Asian Short Rib Stew!

Serves 6
Hands-On Time 30 min
Total Time 7 hrs 30 min


3 pounds boneless beef short ribs, cut into 2-inch pieces
⅓ cup finely chopped fresh ginger
¼ cup soy sauce
6 cloves garlic, finely chopped
2 ½ Tbs. toasted sesame oil
Kosher salt and black pepper
3 carrots, cut into 3-inch pieces
3 red onions, cut into wedges
1 cup low-sodium beef broth
1 pound baby bok choy (3 medium heads), coarsely chopped
4 scallions, sliced, plus more for serving
2 ½ Tbs. white vinegar
Steamed rice or noodles, for serving


Combine the short ribs, ginger, soy sauce, garlic, sesame oil, and ¾ teaspoon each salt and pepper in a 6-quart slow cooker and mix well. Add the carrots, onions, and broth and stir to combine. Cover and cook until the beef is tender, on low for 6 to 7 hours or on high for 4 to 5 hours.

Spoon off the fat from the slow cooker. Stir in the bok choy, scallions, and vinegar until the bok choy is wilted. Serve the stew in bowls topped with additional sliced scallions, along with the rice or noodles.

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