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Make-Ahead Slow-Cooker Asian Beef Short Ribs
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Prep Time:
45 minutes
Total Time:
20 hours 45 minutes
Delicious Asian braised short rib rice bowl cooked perfectly in a slow cooker.
Ingredients:
  • 1 tablespoon vegetable oil
  • 3 lb beef short ribs, cut into individual ribs
  • 1/3 cup soy sauce
  • 1/3 cup packed brown sugar
  • 1/3 cup hoisin sauce
  • 1/3 cup chili garlic sauce
  • 2 tablespoons Dijon mustard
  • 1 bulb garlic, cloves peeled
  • 2-inch piece of gingerroot, peeled and roughly chopped
  • 1/2 cup rice vinegar
  • 1/4 cup granulated sugar
  • 2 teaspoons soy sauce
  • 1 English (hothouse) cucumber, halved crosswise, shaved with vegetable peeler down to seeds
  • 3 carrots, peeled, then shaved with vegetable peeler
  • 4 cups hot cooked white rice
  • 1/2 cup chopped fresh cilantro leaves, if desired
  • 1/2 cup thinly sliced green onions, if desired
  • 8 lime wedges, if desired
Instructions:
  • In a large skillet, heat oil over medium-high heat until shimmering. Sear ribs in two batches, starting with the fattiest side down, until all sides are nicely browned, about 2 to 3 minutes per side. Transfer the ribs to a plate and let them cool for 15 minutes. Remove excess fat and drippings from the skillet. Place the ribs in a labeled 1-gallon freezer bag. Pour 1/3 cup of soy sauce over the ribs, seal the bag while pressing out any excess air, and lay it flat in the freezer for up to 3 months.
  • In a medium bowl, combine brown sugar, hoisin sauce, chili garlic sauce, mustard, garlic, and gingerroot. Transfer the mixture to a labeled airtight freezer container and seal tightly. Freeze for up to 3 months.
  • Defrost the ribs and sauce in the refrigerator for 12 to 24 hours, until fully thawed.
  • Transfer the ribs and sauce into a 3 1/2- or 4-quart slow cooker. Cover and let it cook on Low heat setting for 8 to 9 hours.
  • In a medium bowl, combine vinegar, granulated sugar, and 2 teaspoons of soy sauce. Add cucumber and carrots, mix well. Cover and refrigerate for at least 1 hour, but no more than 3 hours. Drain before serving.
  • Place the short ribs on a cutting board. Pour 1/2 cup of braising liquid into a medium bowl. Remove the bones and any fat from the short ribs, and shred the meat using two forks. Transfer the shredded meat to the bowl with the braising liquid. Dispose of the remaining cooking liquid.
  • Layer each bowl with a portion of rice, shredded beef, marinated vegetables, and remaining toppings for a beautiful and flavorful presentation.

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