Foodporn: Slow Cooker Asian Beef Short Ribs

tfargo
By:  @tfargo, 2 weeks ago
Comments: 53 ..

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Original Content published on Newsvine 

By T. Fargo

Mon Jun 5, 2017 1:48 PM

Few things say comfort as well as a delicious melting mouthful of savory beef.  I made these beef short ribs over the weekend from a recipe I adapted to contain way less sugar and carbs.  And because it's slow cooked Food Porn, you'll save your energy for other things!  This recipe calls for short ribs, but you could easily swap them out for cubed chuck roast, a lean spoon roast, pork roast or even chicken or turkey.  It's all about a flavor profile I think you'll just love.

Asian Braising Sauce

  • ½ cup chopped scallions (green onions)
  • 2 Tbsp minced ginger
  • ¼ cup sriracha hot sauce
  • ¼ cup rice wine vinegar
  • ¼ cup soy sauce
  • Juice of two limes
  • 1 or 2 pods of star Anise (substitute: 1 tsp fennel seeds)
  • 1 Tbsp Sambal Oelek
  • ½ cup G. Hughes sugar free BBQ sauce (Substitute: Hoisin)
  • A little diet cola for deglazing (If Frying - omit if searing on grill)

IMAG0974.jpg

Amazing Braising Sauce

UncookedRibs1.jpg

Beefy Beauties

Method

 Trim excess fat from short ribs (or 2-3 Lbs. beef chuck cubed, or other) and season with a little S&P.  Toss in light oil and sear in a hot pan or on the grill.  Work in batches to keep the pan hot.  Add seared meat to 5 qt. slow cooker, deglaze pan with cola and add to the pot as well.  Combine all other ingredients in a 3-4 cup bowl (or similar) and add to the slow cooker.  Cook on low for 8 hours.  Gently remove meat from pot and strain braising liquid into a fat separator.  Pour liquid back over tender meat and serve with rice or riced cauliflower and steamed broccoli.

Seared ribs.jpg

A grill sear...

IMAG0976.jpg

...or Pan Sear.  It's up to you.

These are so good they'll make a Korean BBQ lover cry tears of joy.  Put some on your head and your tongue will beat your brains out trying to get to it!  After a plate of these you'll forgo dessert to have another plate of these and the aroma is pure intoxication.  I paired mine with a 2014 Federalist Zinfandel, but a sturdy Burgundy or other red will do fine.  Conversely, a Gewürztraminer white or sweet ice wine would also play nice with this dish.  Pornify your slow cooker this week and get those X's and O's you so rightly deserve!!

IMAG0986.jpg

Blue plate.  Yep, it's special.

jrDiscussion - desc
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T.Fargo
1  T.Fargo    2 weeks ago

  What's your weekend dish going to be?

 
 
Galen Marvin Ross
1.1  Galen Marvin Ross  replied to  T.Fargo @1    2 weeks ago

I've always been a fly by the set of my pants cook, I know cookbooks have all the measurements in them but, when I cook, because it's the way I was taught, I use a little of this, a little of that so, if you want one of my recipes you have to watch me make it. That being said, I was thinking of a slow cooked pork roast today with roasted potatoes and, a vegetable medley made with squash's, red onion and, garlic.

 
 
T.Fargo
1.1.1  T.Fargo  replied to  Galen Marvin Ross @1.1    2 weeks ago

  Kielbasa and butter fried cabbage w/green apple and mashed celery root.  Paired with a moscato.

 
 
MUVA
1.2  MUVA  replied to  T.Fargo @1    2 weeks ago

Rib eye on the charcoal grill with grilled asparagus mashed potatoes.

 
 
T.Fargo
1.2.1  T.Fargo  replied to  MUVA @1.2    2 weeks ago

IMAG2041.jpg

Mmmm, Ribeye.

 
 
MUVA
1.2.2  MUVA  replied to  T.Fargo @1.2.1    2 weeks ago

Cooked to perfection or at least the way I like itthumbs up

 
 
T.Fargo
1.2.3  T.Fargo  replied to  MUVA @1.2.2    2 weeks ago

1 hour in the sous vide, then coffee rubbed and seared for four 30 second flips.  That's going to be another Foodporn:____ episode in the future.

 
 
T.Fargo
1.2.4  T.Fargo  replied to  MUVA @1.2    2 weeks ago

Asparagus is just coming into season.  The market has some huge ones now, but I prefer the pencil thick size.

 
 
Kathleen/Butterfie
1.2.5  Kathleen/Butterfie  replied to  MUVA @1.2    2 weeks ago

I like ribeyes, they are so tender and juicy. Sautéed onions on top of it..

 
 
Galen Marvin Ross
1.2.6  Galen Marvin Ross  replied to  Kathleen/Butterfie @1.2.5    2 weeks ago

I like to add fresh mushrooms sautéed as well as the onions.

 
 
Kathleen/Butterfie
1.2.7  Kathleen/Butterfie  replied to  Galen Marvin Ross @1.2.6    2 weeks ago

Yummmmmmm

 
 
Randy
1.3  Randy  replied to  T.Fargo @1    2 weeks ago

Mine is going to be Roast beef brisket, with new potatoes, steamed green beans and and soft muffins. I'm not going to have desert because I'm watching my weight. Of course this will all be at The Manhattan Deli of The Desert in Palm Desert CA. Where my wife and I eat at least twice a month.

https://manhattaninthedesert.com/menu-dinners.shtml

 
 
T.Fargo
1.3.1  T.Fargo  replied to  Randy @1.3    2 weeks ago

Tea and briskets served at 4:20.

 
 
Randy
1.3.2  Randy  replied to  T.Fargo @1.3.1    2 weeks ago

However when I cook at home my specialty is broiled Porterhouse medium/well with well browned baby red potatoes and steamed green beans/with a touch of real butter and a vanilla bean custard desert. Burgundy wine of my wife's choosing.

Scotch of my choosing after she dozes off later, ;-)

 
 
T.Fargo
1.3.3  T.Fargo  replied to  Randy @1.3.2    2 weeks ago
Scotch

  Ever try an Islay named Ardbeg?  Smokier & less astringent than Laphroaig by a long shot, more butter, toast and honey notes.  Goes great with smoked lachs or salmon - or st8 up nekkid.

 
 
MUVA
1.3.4  MUVA  replied to  Randy @1.3.2    2 weeks ago

I like broiled stake but we have a new oven and the wife has forbidden it for now.

 
 
Randy
1.3.5  Randy  replied to  T.Fargo @1.3.3    2 weeks ago
Ever try an Islay named Ardbeg?

No, but it'll be added to my list. I am always up for a new one to try! A single malt?

 
 
Randy
1.3.6  Randy  replied to  MUVA @1.3.4    2 weeks ago

I like broiled stake but we have a new oven and the wife has forbidden it for now.

How can that be? No offense to your wife, but a new oven begs to have a good Porterhouse or T-Bone broiled in it! Otherwise why was it born? It's not a truly broken in oven until that has happened, IMHO.

 
 
T.Fargo
1.3.7  T.Fargo  replied to  Randy @1.3.5    one week ago
A single malt?

Of course.  My "go to" is Glenmorangie, but I dabble in more expensive Scotch from time to time.  The Balvenie, Laphroaig, Bunnahabhain and of course Glenlivet.  Where's the smoked salmon?   

 
 
Spikegary
2  Spikegary    2 weeks ago

I saw a dish on FB the other day-mushroom and cheese stuffed chicken breast in a creamy paremsan sauce.......I've made one from FB-Sun Dried Tomato Parmesan Chicken and Mushrooms in a heavy cream sauce.  I've made it a few times to cheers of the recepients.......

 
 
Spikegary
2.1  Spikegary  replied to  Spikegary @2    2 weeks ago

And BTW, the slow cooked ribs look awesome......

 
 
T.Fargo
2.1.1  T.Fargo  replied to  Spikegary @2.1    2 weeks ago

Thanks!

 
 
T.Fargo
2.2  T.Fargo  replied to  Spikegary @2    2 weeks ago

  I have a sous vide dish I want to make with chorizo stuffed chicken breast.

 
 
Spikegary
2.2.1  Spikegary  replied to  T.Fargo @2.2    2 weeks ago

Oh my, that sounds delightful.  I introduced my family and friends to the addition of Chorizo to nacho dip last summer.....my mom told me I'm no longer allowed to bring 'just nacho dip' to the Lake House-it must have Chorizo also.

 
 
Trout Giggles
2.2.2  Trout Giggles  replied to  Spikegary @2.2.1    2 weeks ago

Good chorizo is a must, tho. Bad chorizo ruins everything

 
 
T.Fargo
2.2.3  T.Fargo  replied to  Trout Giggles @2.2.2    2 weeks ago

Bad chorizo must be spanked.

 
 
Bob Nelson
3  Bob Nelson    2 weeks ago

Keep these recipe posts coming!

I'll surely never actually make any of them, but they are the very best food fo thought!

 
 
T.Fargo
3.1  T.Fargo  replied to  Bob Nelson @3    2 weeks ago

Will do Bob.  I have hundreds.

 
 
charger 383
4  charger 383    2 weeks ago

I'm going to the Legion for steak and shrimp and a cold beer

 
 
T.Fargo
4.1  T.Fargo  replied to  charger 383 @4    2 weeks ago

A.K.A. Surf & Turf & Burp.

 
 
charger 383
4.1.1  charger 383  replied to  T.Fargo @4.1    2 weeks ago

and I got to go early. last week they ran out, just after I got my order

 
 
Trout Giggles
5  Trout Giggles    2 weeks ago

I'm going to a baby shower tomorrow so don't know if I plan on cooking this weekend. Sunday will probably be something simple since we are doing our annual New Orleans/Biloxi trip next week.

 
 
T.Fargo
5.1  T.Fargo  replied to  Trout Giggles @5    2 weeks ago

Let others do it.  Enjoy yourself!

 
 
badfish "ᏆhᎬ ᏢᎬᎾᏢᏞᎬ's fᎥsh"
6  badfish "ᏆhᎬ ᏢᎬᎾᏢᏞᎬ's fᎥsh"    2 weeks ago

That looks amazing TFargo....exceptional post.

 
 
T.Fargo
6.1  T.Fargo  replied to  badfish "ᏆhᎬ ᏢᎬᎾᏢᏞᎬ's fᎥsh" @6    2 weeks ago

Thanks.  

 
 
badfish "ᏆhᎬ ᏢᎬᎾᏢᏞᎬ's fᎥsh"
6.1.1  badfish "ᏆhᎬ ᏢᎬᎾᏢᏞᎬ's fᎥsh"  replied to  T.Fargo @6.1    2 weeks ago

I can't stay away from the cross cut flanken ribs but those look so good I'm going to give them a try.

Can I dutch oven or do I need the slow cooker?

 
 
T.Fargo
6.1.2  T.Fargo  replied to  badfish "ᏆhᎬ ᏢᎬᎾᏢᏞᎬ's fᎥsh" @6.1.1    2 weeks ago
dutch oven

Of course.  I suggest baked @ around 250° F, check after 3 hours or so, plan for 4.  They're even better the next day.

 
 
badfish "ᏆhᎬ ᏢᎬᎾᏢᏞᎬ's fᎥsh"
6.1.3  badfish "ᏆhᎬ ᏢᎬᎾᏢᏞᎬ's fᎥsh"  replied to  T.Fargo @6.1.2    2 weeks ago

Thanks....

 
 
It Is ME
7  It Is ME    2 weeks ago

Speaking of Ribs.....I luvs when McDonalds puts out their McRib. Big hugs

To bad they made it just a seasonal thing. 

mcrib1.jpg

 
 
badfish "ᏆhᎬ ᏢᎬᎾᏢᏞᎬ's fᎥsh"
7.1  badfish "ᏆhᎬ ᏢᎬᎾᏢᏞᎬ's fᎥsh"  replied to  It Is ME @7    2 weeks ago

Do you have to purchase two seats when you fly?  winking

 
 
It Is ME
7.1.1  It Is ME  replied to  badfish "ᏆhᎬ ᏢᎬᎾᏢᏞᎬ's fᎥsh" @7.1    2 weeks ago

Not yet. Party

 
 
T.Fargo
7.2  T.Fargo  replied to  It Is ME @7    2 weeks ago

  To each their own, but euch IMHO.  If someone offered me that I'd point and say, "faux 'cue".

 
 
It Is ME
7.2.1  It Is ME  replied to  T.Fargo @7.2    2 weeks ago
If someone offered me that I'd point and say, "faux 'cue".

laughing dude

It taste great at 2am in the mornin'. thumbs up

 
 
T.Fargo
7.2.2  T.Fargo  replied to  It Is ME @7.2.1    2 weeks ago

  So do ramen noodles!  Oh, my Kryptonite....

 
 
It Is ME
7.2.3  It Is ME  replied to  T.Fargo @7.2.2    2 weeks ago
Oh, my Kryptonite....

oh...oooooh....oooooooooh !

I luv those things. I bow to you

 
 
Spikegary
7.2.4  Spikegary  replied to  It Is ME @7.2.1    2 weeks ago

On a differet subject, why do people say 2 A.M. in the morning?  Is there another 2 A.M. hiding somewhere else during the day?  I'm getting an idea for a story here....

I see it on the news too, and those folks are supposed to understand and use the English language properly.

 
 
It Is ME
7.2.5  It Is ME  replied to  Spikegary @7.2.4    2 weeks ago
On a differet subject, why do people say 2 A.M. in the morning?

laughing dude

When your toast....there could be three A.M. mornings for all one knows. 

But on a "Serious" note....some don't know what A.M. means, so I figured I be a splainun' thins bits of beter. thumbs up

 
 
Freefaller
8  Freefaller    2 weeks ago

Similar to what I call my Korean short ribs, mmmmm tasty

 
 
Raven Wing
9  Raven Wing    2 weeks ago

My Saturday night dinner will be Cherokee Corn Pie, using my Great-Great-Grandmother's recipe. It's best using Venison pre-cooked in light beer. But, if I don't have any Venison at hand, I use chopped Chuck Steak or roast, also pre-cooked in light beer. Ground beef can also be used, but, it really does not have the right consistency or flavor. 

I will also have homemade Fry Bread and green tomatillo salsa to go with it. This has been a family favorite for many generations. 

 
 
T.Fargo
9.1  T.Fargo  replied to  Raven Wing @9    one week ago

 We enjoyed an early luncheon - Mexican fare of chimichangas and honey habanero chicken wings, guacamole, salsa and then came home to light a fire in our firepit.  Maybe some snacks later after a rest by this fire.  Zum WOHLE!

 
 
Raven Wing
9.1.1  Raven Wing  replied to  T.Fargo @9.1    one week ago

I do like me some chimichangas. I make homemade beef burritos and enchiladas. They freeze well and are great for a quick lunch or dinner. I used to grow my own habanero and jalapeno peppers and fresh cilantro. Cilantro is a must for me with Mexican food. I make my own chili as well. I don't like canned chili, and like to make my chili with Venison or Buffalo when I can get it.

Sounds like you are all set for a nice restful evening. Enjoy! thumbs up

 
 
Enoch
10  Enoch    2 weeks ago

Dear Friend T. Fargo: An hour after sun down, or when there are three stars visible in the sky I will grill chicken, roast root vegetables, and make a fresh early spring garden salad.  

That and a Dandelion Turmeric hot tea with fresh cut lemon for the beverage.

Mrs. E. will make Cadorei Botz (An Israeli pastry featuring devils food cake dough soaked overnight in sweet cherry wine, chopped mixed unsalted dry roasted nuts, diced dried tropical fruits and crowned with melted drizzled high cocoa dark chocolate and orange zest with rainbow sprinkles on top.

The Asian Beef short ribs looks amazing!  

Peace, Abundant Blessings and on Saturday Nights Calories Don't Count.

Enoch.

 
 
T.Fargo
10.1  T.Fargo  replied to  Enoch @10    one week ago

Beautiful friend, that sounds delicious.  I hope you enjoy your food as much as your company!

 Much grace to you, Tim and Frau Marion.

 
 

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