Slow Cooker Ginger Soy Short Ribs Green Rice With Lime Recipes

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GINGERED SHORT RIBS WITH GREEN RICE



Gingered Short Ribs with Green Rice image

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

Provided by Taste of Home

Categories     Dinner

Time 8h35m

Yield 6 servings.

Number Of Ingredients 19

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

Steps:

  • 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 : Calories 444 calories, Fat 12g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 714mg sodium, Carbohydrate 56g carbohydrate (14g sugars, Fiber 5g fiber), Protein 24g protein.

CROCKPOT SHORT RIBS AND RICE



Crockpot Short Ribs and Rice image

Enjoy this crockpot short ribs with rice recipe to braise the meat all day in your slow cooker and enjoy a hearty meal when you get home from work.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 8h10m

Yield 6

Number Of Ingredients 9

2 to 3 lbs short ribs
1 tablespoon oil (for browning)
1 can condensed onion soup
1 can (4 ounces) sliced mushrooms , drained
1 cup beef bouillon (regular or low salt)
1/4 tsp salt
1/2 teaspoon Tabasco sauce, or more to taste
Optional: 1 cup burgundy wine
3 cups hot cooked rice

Steps:

  • Heat a skillet with the oil and brown the short ribs on all sides.
  • Place all ingredients except the rice in an electric slow cooker. Mix them well.
  • Cover and cook the short ribs on low for 8 to 10 hours or on high for 5 hours.
  • Cook the rice by stovetop method or in a rice cooker.
  • Serve the short ribs hot with the cooked rice on the side. With the short ribs and rice, you have the protein and starch portions of the meal. The juices from the meat make a good drizzle on the rice. If desired, you can cook them on high for a few minutes to concentrate them. Now you can be creative in deciding which vegetables to serve to round out the meal. Starting with a leafy green salad can give a good fresh component that takes only a couple of minutes to prepare. Adding a side of steamed vegetables is also a quick and easy accompaniment.

Nutrition Facts : Calories 1050 kcal, Carbohydrate 82 g, Cholesterol 169 mg, Fiber 3 g, Protein 54 g, SaturatedFat 22 g, Sodium 2286 mg, Fat 52 g, ServingSize 4 to 6 servings, UnsaturatedFat 27 g

SLOW COOKER GINGER-SOY SHORT RIBS GREEN RICE WITH LIME



Slow Cooker Ginger-Soy Short Ribs Green Rice with Lime image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 16

4 carrots, chopped
2 leeks, rinsed well and chopped
3 pounds bone-in beef short ribs, fat trimmed
Salt and freshly ground black pepper
1/2 cup reduced-sodium beef broth
1/3 cup sherry
1/4 cup reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon minced fresh ginger
3 cloves garlic, minced
4 cups instant brown rice
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped scallions
2 tablespoons minced pickled jalapenos
1 teaspoon lime zest

Steps:

  • Heat a large Dutch oven and arrange carrots and leeks on the bottom. Season ribs all over with salt and pepper and place over vegetables. In a medium bowl, whisk together broth, sherry, soy sauce, honey, vinegar, ginger, and garlic. Pour mixture over ribs. Cover and braise for 3 to 4 hours. This can also be done in a slow cooker - just cook on low for 8 hours or high for 4 hours.
  • Cook rice according to package directions.
  • While still hot, stir in cilantro, scallions, jalapenos, and lime zest. Season, to taste, with salt and pepper. Serve half of the rice with the ribs (and carrots and leeks) and reserve extra rice for another meal.

SLOW COOKER GINGER-SOY SHORT RIBS GREEN RICE WITH LIME



SLOW COOKER GINGER-SOY SHORT RIBS GREEN RICE WITH LIME image

Categories     Chicken     Dinner

Yield 4 servings

Number Of Ingredients 16

4 carrots, chopped
2 leeks, rinsed well and chopped
3 pounds bone-in beef short ribs, fat trimmed
Salt and freshly ground black pepper
1/2 cup reduced-sodium beef broth
1/3 cup sherry
1/4 cup reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon minced fresh ginger
3 cloves garlic, minced
4 cups instant brown rice
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped scallions
2 tablespoons minced pickled jalapenos
1 teaspoon lime zest

Steps:

  • Heat a large Dutch oven and arrange carrots and leeks on the bottom. Season ribs all over with salt and pepper and place over vegetables. In a medium bowl, whisk together broth, sherry, soy sauce, honey, vinegar, ginger, and garlic. Pour mixture over ribs. Cover and braise for 3 to 4 hours. This can also be done in a slow cooker - just cook on low for 8 hours or high for 4 hours. Cook rice according to package directions. While still hot, stir in cilantro, scallions, jalapenos, and lime zest. Season, to taste, with salt and pepper. Serve half of the rice with the ribs (and carrots and leeks) and reserve extra rice for another meal.

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