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

Gingered Short Ribs with Green Rice Recipe

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I love the flavors of Korean cuisine, so I created short ribs for the slow cooker. The dish is beautiful, too! — Lily Julow, Lawrenceville, Georgia
TOTAL TIME: Prep: 35 min. Cook: 8 hours
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 35 min. Cook: 8 hours
MAKES: 6 servings


  • 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
  • 4 medium carrots, chopped
  • 2 medium onions, chopped
  • 3 pounds bone-in beef short ribs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 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
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

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.


  1. In a small bowl, whisk the first seven ingredients until blended. Place carrots and onions in a 5-qt. slow cooker. Sprinkle ribs with salt and pepper; place over vegetables. Pour broth mixture over top.
  2. Cook, covered, on low 8-10 hours or until meat is tender.
  3. Just before serving, prepare rice according to package directions. Stir in green onions, cilantro, jalapenos and lime peel.
  4. Remove ribs to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 2 minutes or until thickened. Serve with ribs and rice. Yield: 6 servings.
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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Reviewed Feb. 24, 2015

"This was a huge hit with my husband and picky teenager! Boneless ribs were less expensive and I was pressed for time in the morning so I set the slow cooker to high and about four hours later my boys were asking for seconds."

Reviewed Dec. 17, 2014

"Excellent Recipe! This will be one of my go to recipes for busy days, and for company! I was so impressed by the flavor, and tenderness of the ribs. I could not find short ribs at my grocer, so I substituted spare ribs. I also squeezed lime all over the rice for an extra burst of flavor, and instead of 1/2 cup of beef broth, I used a full cup! Thank you for sharing your wonderful creation!"

Reviewed Dec. 9, 2014

"This was very good. I made it with a boneless pork roast, because that was on sale at my local grocery store ($2.99/lb vs $7.99/lb for beef short ribs), I just cut the roast into rib-size pieces. I did not make the green rice, because we don't like cilantro or jalapenos. I substituted basmati rice cooked in beef broth instead. Served steamed broccoli with it. We enjoyed it very much."

Reviewed Dec. 1, 2014

"Delicious, soft, and tender meat. The sauce gives it a good flavor, though it is not strongly Korean. The green rice is really good and is worth making. I made it as written except for substituting brown sugar for the honey. Straining out the sauce, separating the fat, and then thickening it and adding it back really helps reduce the fattiness of this cut of meat."

Reviewed Mar. 8, 2012

"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"

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