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Gingered Short Ribs with Green Rice

 Gingered Short Ribs with Green Rice
“I love the exotic flavors of Korean cooking, so I converted this special recipe for slow cooker convenience.” —Lily Julow, Gainesville, Florida
6 ServingsPrep: 25 min. Cook: 8 hours


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


  • In a 5-qt. slow cooker, layer the carrots, onions and ribs; sprinkle
  • with salt and pepper. In a small bowl, combine the broth, sherry,

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Gingered Short Ribs with Green Rice (continued)

Directions (continued)

  • soy sauce, honey, vinegar, ginger and garlic. Pour over top. Cover
  • and cook on low for 8-10 hours or until meat is tender.
  • Meanwhile, cook rice according to package directions. Stir in the
  • green onions, cilantro, jalapenos and lime peel.
  • Remove ribs to a serving platter; keep warm. Skim fat from cooking
  • juices; transfer to a small saucepan. Bring to a boil. Combine
  • cornstarch and water until smooth; gradually stir into the cooking
  • liquid. Bring to a boil; cook and stir for 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.