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Gingered Short Ribs with Green Rice

I love the flavors of Korean cuisine, so I created short ribs for the slow cooker. The dish is beautiful, too! — Lily Julow, Lawrenceville, Georgia
  • Total Time
    Prep: 35 min. Cook: 8 hours
  • Makes
    6 servings

Ingredients

  • 1/2 cup reduced-sodium beef broth
  • 1/3 cup sherry or additional reduced-sodium beef broth
  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced fresh gingerroot
  • 3 garlic cloves, minced
  • 4 medium carrots, chopped
  • 2 medium onions, chopped
  • 3 pounds bone-in beef short ribs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups uncooked instant brown rice
  • 3 green onions, thinly sliced
  • 3 tablespoons minced fresh cilantro
  • 2 tablespoons chopped pickled jalapenos
  • 3/4 teaspoon grated lime zest
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Directions

  • In a small bowl, whisk the first 7 ingredients until blended. Place carrots and onions in a 5-qt. slow cooker. Sprinkle ribs with salt and pepper; place over vegetables. Pour broth mixture over top.
  • Cook, covered, on low 8-10 hours or until meat is tender.
  • Just before serving, prepare rice according to package directions. Stir in green onions, cilantro, jalapenos and lime zest.
  • Remove ribs to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 2 minutes or until thickened. Serve with ribs and rice.
Nutrition Facts
1 serving: 444 calories, 12g fat (5g saturated fat), 55mg cholesterol, 714mg sodium, 56g carbohydrate (14g sugars, 5g fiber), 24g protein.

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