Tuesday, April 28, 2009
Asian-Style Beef Short Ribs - Crock-Pot
Short of pretending I don't live here, I can't deny it's time to roll up the old sleeves and restore some order to the casa. The health department would quarantine us if I'd let them in for an inspection. Rather than grouse and prolong the task, I've declared this to be the week we scour, squeak and shine. My daily routine is no more fascinating than your own, so I promise there'll be no blow by blow descriptions of what needs to be done. It does mean dinners and, therefore, recipes will be quick and simple. Today I'm going to braise beef short ribs in my crock-pot. This is an Asian-style recipe, so a handful of ingredients will produce an extremely flavorful meal. I plan to serve it with steamed rice and snap peas. It really doesn't get any easier than this. Let's get to it.
Asian-Style Beef Short Ribs
4 to 5 pounds beef short ribs
1/4 cup chopped scallions, white and tender green
1/4 cup soy sauce
1/4 cup rice wine
1 teaspoon chili garlic sauce or sriracha
1 tablespoon brown sugar
2 teaspoons fresh minced ginger
2 teaspoons frsh minced garlic
1/2 teaspoon pepper
2 teaspoons sesame oil
1 tablespoon cornstarch
2 teaspoons sesame seeds
1) Spray interior of a 5 to 6 quart crock-pot liner with nonstick spray. Place ribs in crock-pot.
2) Combine scallions, soy sauce, wine, chili garlic sauce, brown sugar, ginger, garlic and pepper in a small bowl. Whisk to combine. Pour over ribs. Cook on LOW until ribs are fork tender, about 6 to 7 hours.
3) Remove ribs to a platter. Tent with foil. Pour cooking liquid into a 1 quart saucepan. Skim off fat. Stir in sesame oil. Mix 1 tablespoon cornstarch with 1/4 cup water. Add to liquid and bring to a boil, cooking until sauce thickens. Spoon glaze over ribs. Sprinkle with sesame seeds. Yield: 6 servings