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
Provided by Taste of Home
Categories Dinner
Time 8h35m
Yield 6 servings.
Number Of Ingredients 19
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
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
Provided by Robin Miller : Food Network
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 16
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
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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GINGER SOY FLANKEN OR SHORT RIBS - JAMIE GELLER
From jamiegeller.com
Estimated Reading Time 1 min
- 1. In a 4-6 quart slow cooker, mix together the soy sauce, sugar, vinegar, cornstarch, oil, ginger, and cayenne. Add the ribs and turn to coat. 2. Cover and cook until the ribs are tender, on low for 6-7 hours or on high for 3-4 hours (this will shorten total recipe time).
- 3. 20 minutes before serving, heat broiler. Place the ribs, meaty-side up, on a foil-lined rimmed baking sheet. Strain the cooking liquid from the slow cooker into a medium bowl. Brush the meaty side of the ribs with half of the cooking liquid and broil, basting twice with the pan juices, until shiny and glazed, 3- 4 minutes. (You can also do this on the grill).
- 4. If you’re making the recipe ahead, chill the meat and the sauce separately. The fat will rise to the top of the sauce, which you may skim off before reheating.
- 5. Meanwhile, cook the noodles according to the package directions. Drain and run under cold water to cool. Add the noodles to the bowl of remaining cooking liquid from the slow cooker and toss with the radishes, cilantro, mint and scallions. Serve the ribs with the udon salad and lime wedges, if desired.
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