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Gingered Short Ribs with Green Rice Recipe

Gingered Short Ribs with Green Rice Recipe photo by Taste of Home

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“I love the exotic flavors of Korean cooking, so I converted this special recipe for slow cooker convenience.” —Lily Julow, Gainesville, Florida

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Gingered Short Ribs with Green Rice Recipe

Prep: 25 min. Cook: 8 hours

Yield: 6 Servings

25 480 505

Ingredients

4 medium carrots, chopped
2 medium onions, chopped
3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup reduced-sodium beef broth
1/3 cup sherry or additional reduced-sodium beef broth
1/4 cup reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
3 cups uncooked instant brown rice
3 green onions, thinly sliced
3 tablespoons minced fresh cilantro
2 tablespoons chopped pickled jalapenos
3/4 teaspoon grated lime peel
4-1/2 teaspoons cornstarch
4-1/2 teaspoons cold water

Directions

In a 5-qt. slow cooker, layer the carrots, onions and ribs; sprinkle with salt and pepper. In a small bowl, combine the broth, sherry, soy sauce, honey, vinegar, ginger and garlic. Pour over top. Cover and cook on low for 8-10 hours or until meat is tender.
Meanwhile, cook rice according to package directions. Stir in the green onions, cilantro, jalapenos and lime peel.
Remove ribs to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs and rice. Yield: 6 servings.

Nutritional Facts 6 ounces cooked beef with 1/2 cup sauce and 2/3 cup rice equals 444 calories, 12 g fat (5 g saturated fat), 55 mg cholesterol, 714 mg sodium, 56 g carbohydrate, 5 g fiber, 24 g protein.

Originally published as Gingered Short Ribs with Green Rice in Simple & Delicious February/March 2011, p19

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Gingered Short Ribs with Green Rice

Gingered Short Ribs with Green Rice

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Reviewed on Mar. 08, 2012 by jdzimmerman34

Awesome..My son gave it a 9 and my husband and I gave it 10s. Incredible. I did make one subsitution. I did not have any honey so I used maple syrup (something my grandmother did when she didn't have honey) Nobody noticed

Reviewed on Feb. 15, 2012 by Steponme

The rice was excellent and smelled great. The meat was good but I felt it either had too much of something or not enough; I couldn't put my finger on it.

Reviewed on Jan. 23, 2012 by kitzer

pinkpotatoes ~ I hope you get this! I don't do beef short ribs for that very reason. I'm here just for the rice and seasonings part of the recipe. I intend to use Country Style Boneless Pork Ribs.

Good Luck ~ Kitzer

Reviewed on Jan. 23, 2012 by pinkpotatoes

I am actually not reviewing this but it looks and sounds fabulous. What I really would like to know is, where did you find short ribs with so much meat on them? The only ones I see here are so much bone and fat that we hardly get any meat!

Reviewed on Mar. 29, 2011 by Holly55

This was AMAZING! You could easily make this with a pot roast as well. Next time I will add a little more ginger but other than that wont stray from the recipe. The green rice was a perfect compliment!

Reviewed on Mar. 08, 2011 by jksequeira

This is excellent!! I replaced the honey with asian hot sauce as we prefer spicy to sweet foods.