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Gingered Short Ribs

This is a flavorful dish made with meaty short ribs, cabbage, carrots and scallions. It makes a complete meal that is robust and rich.—Marie Rizzio, Interlochen, Michigan

4 ServingsPrep: 25 min. Cook: 7 hours

Ingredients

4 pounds bone-in beef short ribs
2 medium parsnips, peeled and halved widthwise
2 large carrots, halved widthwise
1/2 cup reduced-sodium soy sauce
1/3 cup packed brown sugar
1/4 cup rice vinegar
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 small head cabbage, quartered
2 tablespoons cornstarch
2 tablespoons cold water
2 teaspoons sesame oil
4 green onions, thinly sliced
Hot cooked couscous, optional

Directions

Place the ribs, parsnips and carrots in a 5- or 6-qt. slow cooker. In
a small bowl, combine the soy sauce, brown sugar, vinegar, ginger,
garlic and pepper flakes; pour over ribs. Top with cabbage. Cover
and cook on low for 7-8 hours or until meat is tender.
Remove meat and vegetables to a serving platter; keep warm. Skim fat
from cooking juices; transfer to a small saucepan. Bring liquid to a
boil. Combine cornstarch and water until smooth. Gradually stir into
the pan. Bring to a boil; cook and stir for 2 minutes or until

2 of 2

Gingered Short Ribs (continued)

Directions (continued)

thickened.
Stir in sesame oil. Serve with meat and vegetables. Sprinkle with
green onions. Serve with couscous if desired. Yield: 4 servings.

Nutrition Facts: 1 serving (calculated without couscous) equals 603 calories, 24 g fat (10 g saturated fat), 109 mg cholesterol, 1,354 mg sodium, 55 g carbohydrate, 9 g fiber, 42 g protein.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.