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My whole family (which includes 4 children ages 2 to 9) loved this recipe. I was avoiding the short ribs in our freezer, but won't any longer! I added 5 to 6 cloves of peeled garlic with the vegetables, as well as some peeled and chopped broccoli stems that i had left-over in the fridge. Not having sake, I substituted some balsamic vinegar and white rice vinegar which worked well. Cooked on high for 5 1/2 hours and served it with rice vermicelli and Green Beans with Garlic Butter (Green Beans with Garlic Butter). Thanks, Sue L!
A really good recipe for short ribs in the crock pot. Made just as stated and the family ate every last little bit.
Made this on a lazy Sunday last weekend and really liked it. The short ribs were so tender, they fell right off the bone as we were trying to serve. The dish didn't particularly have an Asian flair, but it was delicious all the same.
My husband liked this. He said he'd eat it again, but that it didn't really taste Asian to him. I will probablly not make it again though, looking for a recipe with a more Asian taste as well.
The combination of ingredients was excellent. The smell in the house while this was cooking was intoxicating. My son could not wait to eat this dish. As far as ribs goes this is one of the best I've ever had. I sprinkled the ribs with black peper, cayenne pepper and five-spice powder, then grilled them to get a smoky flavor, then put them to the crock pot and added the rest of the ingredients mixed together as a sauce on top. Thank you.
This came out great. The meat was beautifully brown and fork tender. The flavor is mellow, sweet, and rich. This was a snap to make too -- I made the marinade first and put it into the crockpot. Then I added the chopped onion and carrots. And finally, I floured and browned the meat before adding it to the crockpot. I used the low setting for eight hours. I used chardonnay instead of dry sherry or sake. I also asked the butcher at the grocery store to cut the beef ribs into two-inch long pieces, so they would be easy to serve.
Loved the flavor! It was exactly what I was hoping for! I'm not a rib fan so I just used it with a sirloin pork roast. Excellent results! Thanks!
These are so good! Very tender and flavorful. I used low-sodium soy sauce 'cause hubby doesn't like things too salty. We cooked ours in the oven (covered) on 300F for about three hours. We took the cover off for the last twenty minutes to brown them a little more. We also ate the carrots instead of ditching them. I tasted one and couldn't bear to toss them! These will be a regular for us from now on! A great way to use an inexpensive cut of meat.
I used the real thin cut, bone in short ribs. I followed the recipe, except adding garlic, and set the crockpot for 8 hours low. Needless to say they all burned. I liked the flavor towards the middle of the mound. But more then 1/2 we could not eat. They were really charred. I think I will try this again because the mixture of flavors were great. But I will choose a thicker cut of meat. I am still searching for an asian recipe to use with these short ribs..? Thank you,I will adjust and try again.