Slow Cooker Asian Sort Ribs

Name: Slow Cooker Asian Sort Ribs
Cuisine: American
Ingredients: 8 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; 1 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

Jeff Lynch @hobbit_chef

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.)

Jeff Lynch @hobbit_chef

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Ingredients

8bone in beef short ribs
5/8 TspKosher salt
1/2 TspBlack Pepper
1.5 TbspCanola oil
2 CupsFresh Shiitake Mushrooms
1 Tbspfinely chopped garlic
1Peeled Fresh Ginger Root, finely diced
1/2 Cupunsalted beef stock
1/4 CupPacked Light brown sugar
1/4 CupRice Vinegar
1.5 TbspLow Sodium Soy Sauce
1 TspCrushed Red Pepper

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Steps

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.
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.
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.