Slow-Cooker Asian Beef Short Ribs

Slow-Cooker Asian Short Ribs

For anyone else who has little girls what would your response be if I asked you what the word “Obsession” was currently reminding you of???

How about RAINBOW LOOM????  Anyone??  I’m sure there is someone out there who knows what I am talking about.  Ella and Taylor (and ALL of their friends) are completely obsessed.   We were at the park for a picnic yesterday with about 4 different families and most of the girls brought their little Rainbow Loom kits with them.  Fishing and Rainbow Loom kind of day.  I guess there are worse hobbies that they could be obsessing over, but when I have to check book bags to make sure their looms aren’t being smuggled to school I think we have a problem.

This is a great slow-cooker recipe and an easy way to try beef short ribs if you have never cooked with them before.

Here are some other great short rib recipes if you would like some more ideas……..

Short Ribs Braised in Red Wine – Becki’s Whole Life

Tomato Braised Short Ribs – Sheknows.com

BBQ Beef Short Ribs – Confessions of a Picky Eater

Short Ribs with Tagliatelle – Giada De Laurentiis/Food Network

Source: Real Simple

Enjoy!

Slow-Cooker Asian Beef Short Ribs
 
Ingredients
  • ½ cup low-sodium soy sauce
  • ⅓ cup brown sugar
  • ¼ cup rice vinegar
  • 2 cloves garlic, peeled and smashed
  • 1 tablespoon grated fresh ginger
  • ½ teaspoon crushed red pepper
  • 8 beef short ribs (about 4 pounds)
  • 4 medium carrots, peeled and halved crosswise
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame oil
  • 4 scallions, thinly sliced (optional)

Instructions
  1. In the bowl of your slow cooker combine soy sauce, brown sugar, vinegar, garlic, ginger, red pepper and short ribs.
  2. Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours,) until the meat is tender and easily pulls away from the bone.
  3. Transfer the short ribs and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.
  4. If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions.

 

Trisha Yearwood’s Slow Cooker Pork Loin

Trisha Yearwood's Pork Roast

I just realized tonight that we are more than halfway through our pool season.  How did that happen?  My pool opened mid-May and closes in mid-September.  How the heck did that happen?  Whenever I ask the girls what they want to do the answer is almost always “go to the pool.”  Followed by the question “can we ask a friend?”  What would we do with our summer if we didn’t have our pool….and neighborhood kids to swim with?

I grew up in New York without a pool in my backyard  and that was fine.  I know lots of people don’t have pools down here, but gosh, it would be a lot harder living in the south without access to a pool.  The pool is what very often gets us through hot July and August sun-scorching days.  The pool and a crock-pot.

Seriously, not having to turn on the oven is another way to cope with the summer heat in the south.  When your A/C is barely keeping up with the pressing temperatures, the last thing you want to do is turn on your oven to 400 degrees.   We also don’t really have the same desire to grill when its 100 degrees outside.  This is why crock-pot meals are so great in the summer.

This pork loin recipe from Trisha Yearwood is one of my very favorites.  I could drink the gravy with a straw and the meat is nice and tender and perfectly seasoned.   I have made this a few times and it is always so good.  I served it with some roasted potatoes and dipped them in the gravy which is such a treat.  Did anyone else love fries and gravy as much as I did in high school???

Once you get to know your crock-pot you will want to make sure you don’t overcook your meat.  Something that is easy to do with a crock-pot and a sure-fire way to ruin your dinner in my opinion.  I have learned that my crock-pot heats up more than others so I now cook recipes for just a bit less than a recipe calls for.   I also suggest omitting the extra salt and using low-sodium soy sauce and chicken broth if you are salt-averse.  The gravy can get just a  bit salty, but I love it like that so I don’t make that change but you might want to make those adjustments.

You will love this recipe so I definitely suggest giving it a try.  I used a pork loin, but you could use pork tenderloin as well.  Enjoy!

Here are some other yummy crock-pot meals you can try as you beat the heat!

Slow-Cooker Chicken Curry

Beef and Tortellini Marinara with Green Beans

Mexican Pulled Pork

Three-Packet Pot Roast

Trisha Yearwood’s Slow Cooker Pork Loin
 
Ingredients
  • 2½ to 3 lb pork loin, trimmed of all visible fat
  • ½ tsp garlic powder
  • ¼ tsp ground ginger
  • ⅛ tsp dried thyme
  • ¼ tsp black pepper
  • 1 tbsp vegetable oil
  • 2 cups chicken broth
  • 2 tbsp lemon juice
  • 3 tsp soy sauce
  • 3 tbsp cornstarch
  • salt and pepper, to taste

Instructions
  1. In a small bowl combine the garlic powder, ginger, dried thyme, and black pepper. Rub the seasoning over the surface of the pork loin. You can also sprinkle with some salt as well.
  2. In a skillet heat the oil and brown the pork loin on all sides (you can omit this step if you are in a hurry.)
  3. Transfer the pork to the crock pot.
  4. Combine the chicken broth, lemon juice, and soy sauce; pour over the pork.
  5. Cover and cook on low heat for 8 to 10 hours or on high or 4 to 5 hours on high.
  6. After cooking, transfer the roast to a plate and keep warm.
  7. To make the gravy, pour the liquid from the crock pot into a measuring cup. Skim off the fat. Measure two cups of the liquid, adding water if needed. Transfer to a sauce pan reserving ½ cup of the liquid. Stir the cornstarch into the reserved liquid, then stir into the liquid in the sauce pan. Heat, stirring frequently, until the gravy is thick. Taste and season with salt and pepper, if needed.
  8. Serve the roast with the gravy.

Source:  Home Cooking with Trisha Yearwood

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