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Asian-Style Short Ribs
With their combination of sweet and tangy flavors, Asian-style short ribs are irresistible. Serve with a daikon salad.
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Ingredients:
- 6 lb. beef short ribs, English cut
- 3/4 tsp. each salt, freshly ground pepper and five-spice powder
- 1/4 cup each hoisin sauce and ketchup, or 1/2 cup ketchup
- 3 Tbs. rice vinegar
- 2 Tbs. soy sauce
- 1 Tbs. Asian fish sauce
- 1 Tbs. honey
- 1 small yellow onion, finely chopped
- 1 Tbs. peeled and minced fresh ginger
- 5 garlic cloves, smashed
- 1 large daikon, about 3/4 lb., peeled and julienned
- 2 carrots, peeled and julienned
- 1 shallot, minced
- 1/2 cup chopped fresh cilantro or parsley
- 3 Tbs. peanut oil
- 2 Tbs. chopped roasted peanuts
Directions:
Preheat a broiler.
Trim most of the fat off the short ribs. Season the ribs all over with the salt, pepper and five-spice powder. Place on a wire rack set on a rimmed baking sheet. Broil, turning once, until the ribs are nicely browned and sizzling on both sides, 8 to 10 minutes per side.
In a slow cooker, stir together the hoisin sauce, ketchup, 2 Tbs. of the vinegar, the soy sauce, fish sauce, honey, onion, ginger and garlic. Add the ribs and turn to coat evenly with the hoisin mixture. Stack the thicker ribs at the bottom of the slow cooker. Cover and cook on low according to the manufacturer’s instructions until the meat is very tender, about 6 hours.
Meanwhile, in a bowl, combine the daikon, carrots, shallot and cilantro. Add the peanut oil and the remaining 1 Tbs. vinegar and toss to coat evenly.
Remove the ribs from the slow cooker and serve the meat on or off the bones. Divide among warmed shallow bowls or plates, moisten each serving with some of the braising liquid and top with a large spoonful of the daikon salad. Garnish with the nuts and serve immediately.
Serves 6.
Adapted from Williams-Sonoma The New Slow Cooker, by Brigit Binns (Weldon Owen, 2010).
Trim most of the fat off the short ribs. Season the ribs all over with the salt, pepper and five-spice powder. Place on a wire rack set on a rimmed baking sheet. Broil, turning once, until the ribs are nicely browned and sizzling on both sides, 8 to 10 minutes per side.
In a slow cooker, stir together the hoisin sauce, ketchup, 2 Tbs. of the vinegar, the soy sauce, fish sauce, honey, onion, ginger and garlic. Add the ribs and turn to coat evenly with the hoisin mixture. Stack the thicker ribs at the bottom of the slow cooker. Cover and cook on low according to the manufacturer’s instructions until the meat is very tender, about 6 hours.
Meanwhile, in a bowl, combine the daikon, carrots, shallot and cilantro. Add the peanut oil and the remaining 1 Tbs. vinegar and toss to coat evenly.
Remove the ribs from the slow cooker and serve the meat on or off the bones. Divide among warmed shallow bowls or plates, moisten each serving with some of the braising liquid and top with a large spoonful of the daikon salad. Garnish with the nuts and serve immediately.
Serves 6.
Adapted from Williams-Sonoma The New Slow Cooker, by Brigit Binns (Weldon Owen, 2010).
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