Gingered Short Ribs with Green Rice
TOTAL TIME: Prep: 35 min. Cook: 8 hours
YIELD: 6 servings.
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
Ingredients
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1/2 cup reduced-sodium beef broth
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1/3 cup sherry or additional reduced-sodium beef broth
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1/4 cup reduced-sodium soy sauce
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3 tablespoons honey
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1 tablespoon rice vinegar
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1 tablespoon minced fresh gingerroot
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3 garlic cloves, minced
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4 medium carrots, chopped
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2 medium onions, chopped
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3 pounds bone-in beef short ribs
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1/2 teaspoon salt
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1/2 teaspoon pepper
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3 cups uncooked instant brown rice
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3 green onions, thinly sliced
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3 tablespoons minced fresh cilantro
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2 tablespoons chopped pickled jalapenos
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3/4 teaspoon grated lime zest
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1 tablespoon cornstarch
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1 tablespoon cold water
Directions
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1.
In a small bowl, whisk the first 7 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.
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2.
Cook, covered, on low 8-10 hours or until meat is tender.
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3.
Just before serving, prepare rice according to package directions. Stir in green onions, cilantro, jalapenos and lime zest.
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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.
Nutrition Facts
1 serving: 444 calories, 12g fat (5g saturated fat), 55mg cholesterol, 714mg sodium, 56g carbohydrate (14g sugars, 5g fiber), 24g protein.
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