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Sweet and Tangy Short Ribs

This saucy dish is worthy of a dinner party; just serve with a side of brown rice, rice or buttered noodles.

Sweet and Tangy Short Ribs

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By: My Recipes
Servings
8
Prep Time
28 Minutes
Cook Time
8 Hours 30 Minutes (Low)

Ingredients

  • 2 Tbsp Olive or Avocado Oil
  • 8 6 oz Bone-In Beef Short Ribs
  • 3/4 Cup Beef Stock
  • 1/3 Cup Soy Sauce or Coconut Aminos
  • 1/4 Cup Rice Vinegar
  • 2 Tbsp Grated Fresh Ginger
  • 2 Tbsp Brown or Coconut Sugar
  • 2 Tbsp Sambal Oelek
  • 8 Minced Garlic Cloves
  • 1 Star Anise
  • 1 Orange Rind
  • 4 Cups Carrot
  • 1/4 Cup Water
  • 1 Tbsp Cornstarch or Tapioca Starch
  • 2 Cups Snow Peas
  • 1/4 Cup Fresh Cilantro

Instructions

Instructions

  1. Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add half of beef to pan; cook 10 minutes, turning to brown on all sides. Remove beef from pan; place in a 6-quart electric slow cooker. Repeat procedure with remaining 1 tablespoon oil and beef. Add stock and next 9 ingredients (through rind) to slow cooker. Cover and cook on LOW for 8 hours or until beef is very tender. Carefully remove beef from pan; keep warm. Discard star anise and rind.

  2. Add stock and next 9 ingredients (through rind) to slow cooker. Cover and cook on LOW for 8 hours or until beef is very tender. Carefully remove beef from pan; keep warm. Discard star anise and rind.

  3. Skim fat from surface of cooking liquid; discard fat. Pour cooking liquid into a large saucepan; bring to a simmer. Add carrot to pan; cook 20 minutes or until carrot is almost done.

  4. Combine 1/4 cup water and cornstarch, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Stir in peas; cook 2 minutes. Place 1 short rib in each of 8 shallow bowls. Ladle 1/2 cup sauce and vegetables over each serving; sprinkle evenly with cilantro.

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