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Make-Ahead Slow-Cooker Asian Beef Short Ribs

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Make-Ahead Slow-Cooker Asian Beef Short Ribs
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  • Prep 45 min
  • Total 20 hr 45 min
  • Servings 8
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These short ribs were born to braise, and fortunately, that’s what the slow cooker does best! Get your Asian flavor fix with this yummy, filling short rib rice bowl.
By Betty Crocker Kitchens
Updated Sep 20, 2016

Ingredients

To Freeze/Slow Cook

  • 1 tablespoon vegetable oil
  • 3 lb beef short ribs, cut into individual ribs
  • 1/3 cup soy sauce
  • 1/3 cup packed brown sugar
  • 1/3 cup hoisin sauce
  • 1/3 cup chili garlic sauce
  • 2 tablespoons Dijon mustard
  • 1 bulb garlic, cloves peeled
  • 2-inch piece of gingerroot, peeled and roughly chopped

To Serve

  • 1/2 cup rice vinegar
  • 1/4 cup granulated sugar
  • 2 teaspoons soy sauce
  • 1 English (hothouse) cucumber, halved crosswise, shaved with vegetable peeler down to seeds
  • 3 carrots, peeled, then shaved with vegetable peeler
  • 4 cups hot cooked white rice
  • 1/2 cup chopped fresh cilantro leaves, if desired
  • 1/2 cup thinly sliced green onions, if desired
  • 8 lime wedges, if desired

Steps

  • 1
    In 12-inch skillet, heat oil over medium-high heat. Cook ribs in two batches, fattiest side down first, on all sides 2 to 3 minutes per side, until browned. Transfer to plate; cool 15 minutes. Discard fat and pan drippings. Transfer ribs to labeled 1-gallon freezer bag. Pour 1/3 cup soy sauce over ribs and seal bag, pressing out as much air as possible. Lay flat and freeze up to 3 months.
  • 2
    Meanwhile, in medium bowl, whisk brown sugar, hoisin sauce, chili garlic sauce and mustard. Stir in garlic and gingerroot. Transfer to labeled airtight freezer container; seal well. Freeze up to 3 months.
  • 3
    Thaw ribs and sauce 12 to 24 hours in refrigerator until completely thawed.
  • 4
    Pour ribs and sauce into 3 1/2- or 4-quart slow cooker. Cover and cook on Low heat setting 8 to 9 hours.
  • 5
    Meanwhile, in medium bowl, whisk vinegar, granulated sugar and 2 teaspoons soy sauce. Stir in cucumber and carrots. Cover and refrigerate at least 1 hour but no longer than 3 hours; drain.
  • 6
    Transfer short ribs to cutting board. Transfer 1/2 cup braising liquid to medium bowl. Remove bones and any pieces of fat from short ribs and discard. Shred meat with two forks, and transfer to bowl with reserved liquid. Discard remaining cooking liquid.
  • 7
    Divide rice among 8 bowls. Divide shredded beef and marinated vegetables among bowls of rice. Top with remaining ingredients.

Tips from the Betty Crocker Kitchens

  • tip 1
    For even more topping fun, consider adding chopped cashews, ponzu sauce, Sriracha or chili garlic sauce.
  • tip 2
    Skip a step and get your precooked rice from the freezer section.
  • tip 3
    To make shaving the cucumber and carrots easier, lay vegetables down on cutting board while running peeler along length of vegetable.

Nutrition

350 Calories, 12g Total Fat, 16g Protein, 46g Total Carbohydrate, 18g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
1360mg
57%
Potassium
420mg
12%
Total Carbohydrate
46g
15%
Dietary Fiber
2g
9%
Sugars
18g
Protein
16g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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