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.
- 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
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.
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.
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.
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.