Best 2 Make Ahead Slow Cooker Asian Beef Short Ribs Recipes
Filling your home with the sweet and savory flavors of Asia is easier than ever with this make-ahead slow cooker Asian beef short ribs recipe. This dish combines the rich, fall-off-the-bone texture of beef short ribs with a flavorful blend of Asian-inspired ingredients, creating a symphony of tastes that will tantalize your taste buds. Best of all, the slow cooker does all the work, allowing you to set it and forget it, so you can spend less time in the kitchen and more time enjoying this delectable dish. Get ready to embark on a culinary journey to Asia with this irresistible make-ahead slow cooker Asian beef short ribs recipe.
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MAKE-AHEAD SLOW-COOKER ASIAN BEEF SHORT RIBS
These short ribs were born to braise, and fortunately, that's what the slow cooker does best! Get your Asian flavor fix with this yummy, filling short rib rice bowl.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20h45m
Yield 8
Number Of Ingredients 18
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Cook ribs in two batches, fattiest side down first, on all sides 2 to 3 minutes per side, until browned. Transfer to plate; cool 15 minutes. Discard fat and pan drippings. Transfer ribs to labeled 1-gallon freezer bag. Pour 1/3 cup soy sauce over ribs and seal bag, pressing out as much air as possible. Lay flat and freeze up to 3 months.
- Meanwhile, in medium bowl, whisk brown sugar, hoisin sauce, chili garlic sauce and mustard. Stir in garlic and gingerroot. Transfer to labeled airtight freezer container; seal well. Freeze up to 3 months.
- Thaw ribs and sauce 12 to 24 hours in refrigerator until completely thawed.
- Pour ribs and sauce into 3 1/2- or 4-quart slow cooker. Cover and cook on Low heat setting 8 to 9 hours.
- Meanwhile, in medium bowl, whisk vinegar, granulated sugar and 2 teaspoons soy sauce. Stir in cucumber and carrots. Cover and refrigerate at least 1 hour but no longer than 3 hours; drain.
- Transfer short ribs to cutting board. Transfer 1/2 cup braising liquid to medium bowl. Remove bones and any pieces of fat from short ribs and discard. Shred meat with two forks, and transfer to bowl with reserved liquid. Discard remaining cooking liquid.
- Divide rice among 8 bowls. Divide shredded beef and marinated vegetables among bowls of rice. Top with remaining ingredients.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 18 g, TransFat 0 g
MAKE-AHEAD SLOW-COOKER ASIAN BEEF SHORT RIBS RECIPE - (4.5/5)
Provided by รก-4084
Number Of Ingredients 20
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Cook ribs in two batches, fattiest side down first, on all sides 2 to 3 minutes per side, until browned. Transfer to plate; cool 15 minutes. Discard fat and pan drippings. Transfer ribs to labeled 1-gallon freezer bag. Pour 1/3 cup soy sauce over ribs and seal bag, pressing out as much air as possible. Lay flat and freeze up to 3 months. 2 Meanwhile, in medium bowl, whisk brown sugar, hoisin sauce, chili garlic sauce and mustard. Stir in garlic and gingerroot. Transfer to labeled airtight freezer container; seal well. Freeze up to 3 months. 3 Thaw ribs and sauce 12 to 24 hours in refrigerator until completely thawed. 4 Pour ribs and sauce into 3 1/2- or 4-quart slow cooker. Cover and cook on Low heat setting 8 to 9 hours. 5 Meanwhile, in medium bowl, whisk vinegar, granulated sugar and 2 teaspoons soy sauce. Stir in cucumber and carrots. Cover and refrigerate at least 1 hour but no longer than 3 hours; drain. 6 Transfer short ribs to cutting board. Transfer 1/2 cup braising liquid to medium bowl. Remove bones and any pieces of fat from short ribs and discard. Shred meat with two forks, and transfer to bowl with reserved liquid. Discard remaining cooking liquid. 7 Divide rice among 8 bowls. Divide shredded beef and marinated vegetables among bowls of rice. Top with remaining ingredients.
Tips:
- Choose beef short ribs that are well-marbled for the most flavor.
- Brown the short ribs in a large skillet over medium-high heat before adding them to the slow cooker. This will help to develop their flavor.
- Use a variety of vegetables in the slow cooker to add flavor and nutrition. Carrots, celery, onions, and garlic are all good choices.
- Add a flavorful liquid to the slow cooker, such as beef broth, soy sauce, or red wine. This will help to braise the short ribs and keep them moist.
- Cook the short ribs on low for 8-10 hours, or until they are fall-off-the-bone tender.
- Serve the short ribs over rice, noodles, or mashed potatoes. You can also add a side of vegetables or salad.
Conclusion:
Slow-cooker Asian beef short ribs are a delicious and easy-to-make meal that is perfect for a busy weeknight. The short ribs are braised in a flavorful sauce until they are fall-off-the-bone tender. Serve them over rice, noodles, or mashed potatoes for a complete meal.
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