A savory slow cooked meal that comes together so nicely and fall-off-the-bone beef goodness with an Asian style sauce. Now cooking short ribs can be quite finicky if you do not have a slow cooker. The crock pot will literally do the work for you. Seriously. Normally I would sear the meat but, with my slow cooker you sure don’t need to at all. It was absolutely delicious. And the best part about this dish is you may use the leftover sauce to pour over and/or other veggies because i know you wouldn’t want to waste any of that goodness in the pot.

 

 

SERVES: 6

 

INGREDIENTS:

1/2 cup low sodium soy sauce

1/2 cup beef broth

1/4 cup brown sugar, light

3 garlic cloves, minced

2 drops ginger essential oils, or tbsp fresh ginger

1 tsp sesame oil

1/2 tsp crushed red pepper flakes

5 pound bone-in beef short ribs

2 tbsp parsley, fresh, chopped

1 tsp sesame seeds

homemade pumpkin puree, garnish

 

INSTRUCTIONS:

In a large bowl, whisk soy sauce, broth, sugar, ginger, sesame oil and pepper flakes together until well combined. Set aside.

Place the short ribs in the crock pot. Stir in the sauce mixture and blend well.

Cover and let cook for 6-8 hours on low, or high for 3-4 hours.

In a small bowl, whisk the corn starch and 1/4 cup water. Stir well and place in the pot about half hour before completion.

When ready, serve immediately with herbs and sesame seeds to garnish. If you like you may complement the dish with homemade pumpkin puree underneath the ribs.

 

 

NUTRITIONAL CONTENT: calories 45; total fat 1.3g; sodium 700mg; total carbohydrates 6.9g; dietary fiber 0.6g; protein 1.9g; vitamin A 3%; calcium 2%; vitamin C 4% and iron 5%. This meal is low in saturated fat, no cholesterol, high in niacin and iron, and very high in manganese.

 

 

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