Chinese Short Ribs (Crock Pot)
Recipe from Allyou: "This savory recipe calls for short ribs, a low-cost cut of beef. Fresh ginger gives the dish a hint of spice; if you don’t use the entire ginger root, pop the rest in the freezer. Cost per serving: $1.58"
- Ready In:
- 9hrs 15mins
- 4 lbs beef short ribs, cut into 3-inch pieces
- salt and pepper
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- ginger, peeled and chopped
- 1 garlic clove, crushed
- 3 tablespoons all-purpose flour
- 1⁄4 cup low sodium soy sauce
- 1 (14 1/2 ounce) can low sodium beef broth
- Season ribs with salt and pepper.
- Heat oil in a large skillet over medium-high heat and add half of ribs.
- Cook, turning often, until browned on all sides, about 10 minutes.
- Transfer to a slow cooker.
- Repeat with remaining ribs.
- Add onion, ginger and garlic to skillet. Cook over medium heat, stirring, until onion is slightly softened, 3 to 5 minutes.
- Stir in flour and cook for 2 minutes. (Mixture will be very dry.)
- Add soy sauce and broth. Increase heat to high and bring to a simmer, stirring to pick up browned bits.
- Pour over ribs and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
- Transfer ribs to a platter and cover to keep warm.
- Strain cooking liquid into a saucepan and bring to a boil over high heat. Boil until liquid has thickened slightly, 10 to 15 minutes.
- Season with salt and pepper.
- Ladle sauce over ribs.
- Serve hot with vegetables and steamed white rice, if desired.
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The flavours were fantastic and after 3 1/2 hours the ribs on the bottom of the crock pot (I had 6 ribs and they were in 2 layers in the crockpot) had the meat falling of the bones so I bought them to the top and put the top 3 to the bottom and cooked for another 1 1/2 half by which time the bone was off most of them but the only disappointment was that the meat was a little chewy and not as tender as I was expecting but as said the flavours were really good, thank you Feelin Yummy, made for Name that Ingredient tag game.Reply