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Gingered Short Ribs with Green Rice

 Gingered Short Ribs with Green Rice
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
6 ServingsPrep: 35 min. Cook: 8 hours


  • 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 Minute® 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


  • In a small bowl, whisk the first seven ingredients until blended.
  • Place carrots and onions in a 5-qt. slow cooker. Sprinkle ribs with

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Gingered Short Ribs with Green Rice (continued)

Directions (continued)

  • salt and pepper; place over vegetables. Pour broth mixture over top.
  • Cook, covered, on low 8-10 hours or until meat is tender.
  • Just before serving, prepare rice according to package directions.
  • Stir in green onions, cilantro, jalapenos and lime peel.
  • 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.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.