Slow Cooker Asian Sort Ribs

Introduce

Chef :

Jeff Lynch

Slow Cooker Asian Sort Ribs

This is another Cooking lite magazine adaptation, which I made on a night my husband and I went to an opera matinee at The Lyric Opera. I knew I wouldn't feel like cooking after watching a Greek tragedy sung in Italian, to Mozart. The show had a happy ending (Lovers reunited, ruling a Greek Island, overcoming Neptune with the power of love.)

Ingredient

bone in beef short ribs

5/8 Tsp

Kosher salt

1/2 Tsp

Black Pepper

1.5 Tbsp

Canola oil

2 Cups

Fresh Shiitake Mushrooms

1 Tbsp

finely chopped garlic

Peeled Fresh Ginger Root, finely diced

1/2 Cup

unsalted beef stock

1/4 Cup

Packed Light brown sugar

1/4 Cup

Rice Vinegar

1.5 Tbsp

Low Sodium Soy Sauce

1 Tsp

Crushed Red Pepper

Cooking instructions

* Step 1

Brown the Short Ribs 2 minutes a side in a non stick pan over medium heat. Move them to a six quart slow cooker. Discard the drippings, but don't wipe the pan.

* Step 2

Stir fry the mushrooms, Garlic and ginger in the pan the short ribs were cooked in. Cook them about 4 minutes. Transfer the mushroom, garlic, ginger mixture to the slow cooker.

* Step 3

Add beef stock, brown sugar, vinegar, soy sauce, and red pepper to the slow cooker. Cover and cook on low for 8 hours in the slow cooker. Drizzle the cooked ribs with the juices, mushrooms, garlic, and ginger mixture. Serve with rice or vermicelli noodles.

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