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Gingered Short Ribs

 Gingered Short Ribs
This is a flavorful dish made with meaty short ribs, cabbage, carrots and scallions. It makes a complete meal that is robust and rich.—Marie Rizzio, Interlochen, Michigan
4 ServingsPrep: 25 min. Cook: 7 hours


  • 4 pounds bone-in beef short ribs
  • 2 medium parsnips, peeled and halved widthwise
  • 2 large carrots, halved widthwise
  • 1/2 cup reduced-sodium soy sauce
  • 1/3 cup packed brown sugar
  • 1/4 cup rice vinegar
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 small head cabbage, quartered
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 teaspoons sesame oil
  • 4 green onions, thinly sliced
  • Hot cooked couscous, optional


  • Place the ribs, parsnips and carrots in a 5- or 6-qt. slow cooker. In
  • a small bowl, combine the soy sauce, brown sugar, vinegar, ginger,
  • garlic and pepper flakes; pour over ribs. Top with cabbage. Cover
  • and cook on low for 7-8 hours or until meat is tender.
  • Remove meat and vegetables to a serving platter; keep warm. Skim fat
  • from cooking juices; transfer to a small saucepan. Bring liquid to a
  • boil. Combine cornstarch and water until smooth. Gradually stir into
  • the pan. Bring to a boil; cook and stir for 2 minutes or until

2 of 2

Gingered Short Ribs (continued)

Directions (continued)

  • thickened.
  • Stir in sesame oil. Serve with meat and vegetables. Sprinkle with
  • green onions. Serve with couscous if desired. Yield: 4 servings.
Nutritional Facts: 1 serving (calculated without couscous) equals 603 calories, 24 g fat (10 g saturated fat), 109 mg cholesterol, 1,354 mg sodium, 55 g carbohydrate, 9 g fiber, 42 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.