Foodporn: Slow Cooker Asian Beef Short Ribs
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)
Amazing Braising Sauce
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.
A grill sear...
...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!!
Blue plate. Yep, it's special.
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What's your weekend dish going to be?
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.
Kielbasa and butter fried cabbage w/green apple and mashed celery root. Paired with a moscato.
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.
Tea and briskets served at 4:20.
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,
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.
No, but it'll be added to my list. I am always up for a new one to try! A single malt?
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.
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?
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.......
And BTW, the slow cooked ribs look awesome......
Thanks!
I have a sous vide dish I want to make with chorizo stuffed chicken breast .
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.
Good chorizo is a must, tho. Bad chorizo ruins everything
Bad chorizo must be spanked.
Keep these recipe posts coming!
I'll surely never actually make any of them, but they are the very best food fo thought!
Will do Bob. I have hundreds.
I'm going to the Legion for steak and shrimp and a cold beer
A.K.A. Surf & Turf & Burp.
and I got to go early. last week they ran out, just after I got my order
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.
Let others do it. Enjoy yourself!
Speaking of Ribs.....I luvs when McDonalds puts out their McRib.
To bad they made it just a seasonal thing.
To each their own, but euch IMHO. If someone offered me that I'd point and say, "faux 'cue".
It taste great at 2am in the mornin'.
So do ramen noodles! Oh, my Kryptonite....
oh...oooooh....oooooooooh !
I luv those things.
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.
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.
Similar to what I call my Korean short ribs, mmmmm tasty
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.
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!
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!
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.
Beautiful friend, that sounds delicious. I hope you enjoy your food as much as your company!
Much grace to you, Tim and Frau Marion.