Gingered Short Ribs with Green Rice

Name: Gingered Short Ribs with Green Rice
Prep time: 35 min
Cook time: 8 h
Total time: 8 h 35 min
Yield: 6 servings.
Cuisine: Asia, Korean
Ingredients: 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 zest; 1 tablespoon cornstarch; 1 tablespoon cold water

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

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 zest
1 tablespoon cornstarch
1 tablespoon cold water

Directions

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.
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 zest.
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.