Crock Pot Asian-Style Short Ribs

Sue Lau's Note:

Very tender chunks of meat with a great Asian flavor that will melt in your mouth. Not too spicy, but you can add more pepper if you like it hotter. You can buy five-spice powder, a spice much like star anise, in most Oriental markets. Goes great with rice and steamed or stir-fried veggies for a nice Asian meal.

• Total Time: 8 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 3

• 3 lbs short rib of beef (8)
• 1⁄3; cup all-purpose flour
• ½ teaspoon black pepper
• ¼ teaspoon ground cayenne pepper
• 4 tablespoons cooking oil
• 2 medium carrots , chopped
• 1 large onion , chopped
• ½ cup soy sauce
• ¼ cup dry sherry or ¼ cup sake
• ¼ cup brown sugar
• 1 teaspoon five-spice powder
• 1 tablespoon grated fresh ginger

Directions:

1. Place flour, black pepper, and cayenne pepper in a plastic bag.
2. Dredge ribs in flour mixture.
3. Brown ribs in oil in a large skillet.
4. Place ribs in the bottom of a crock pot and place chopped onion and chopped carrot around the ribs.
5. Mix together soy sauce, sherry, brown sugar, ginger, and five-spice powder in a bowl.
6. Pour liquid into crock pot over meat, cover and cook on low for 8 hours.
7. Discard cooking liquid and vegetables.
8. Serve meat with rice.

Reviews

[Picholine]

The sauce had a nice mellow flavor and the meat was quite tender. We enjoyed this, but next time we'll cook it on a bit higher setting (meat was borderline rare) and throw in some garlic to give it a boost.

[Panino]

I think this is very tasty and a great surprising twist on short ribs! That is, I really wouldn't think of the Asian style used with short ribs. Very tender and good flavor. Extremely easy to make and had all of the ingredients except the five spice. Now I will search for other recipes to use it with! Thanks for a great and different crock pot recipe!

[BeachGirl]

Very, very tender...in fact the most tender ribs I've ever eaten from a crockpot. Although I was worried that there wasn't enough liquid, the ribs turned out delicious and browned. I used country pork ribs, as I cannot get short beef ribs here, and made half the recipe. Using High heat, ribs were "falling off the bone" tender in under 4 hours. There was very little juice left in the crockpot, but I believe cooking them in so little liquid made them even better than cooking them in lots of liquid. The liquid would make a good basting sauce for the grill. next time I may add even a little more brown sugar. Good recipe!