My husband loves “meat & potatoes”, so to make him happy I cook a lot more meat dishes than I would really like to eat. I could eat fish and chicken seven days a week, but I do have to admit this meat dish was pretty good. I would add a little more beef stock than the recipe suggested and maybe add a little white wine to tenderize the meat. The recipe came from Cooking Light Magazine. I would not really consider this a “light” dinner, but it was tasty. The recipe was by Marianne Williams.
Oh, and do NOT touch your eye after chopping up the chili; as it is not a fun moment.
The slow cooker makes a masterpiece of beef short ribs as the meat becomes buttery tender and the cooking liquid reduces to a spicy, deeply savory sauce. Sake, a dry rice wine, and mirin, a stronger, sweeter rice wine, balance each other here (the alcohol will cook off as the dish simmers). Both are available at most grocery stores. Spicy, tangy kimchi, or Korean-style fermented cabbage, adds heat and complexity to the dish.
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 3 pounds bone-in beef short ribs
- 1 cup chopped yellow onion
- 1/2 cup sake
- 1/2 cup unsalted beef stock
- 1/3 cup jarred kimchi (Korean fermented cabbage), chopped
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup packed light brown sugar
- 2 tablespoons mirin
- 2 teaspoons minced peeled fresh ginger
- 3 garlic cloves, crushed
- 2 red Fresno chiles, seeded, minced, and divided
- 1/2 cup sliced green onions, divided
- 3 cups hot cooked brown rice
- 2 tablespoons chopped fresh cilantro
How to Make It
Heat 1 tablespoon oil in a large skillet over high. Add 1 1/2 pounds short ribs; cook 6 to 8 minutes, turning to brown on all sides. Remove browned short ribs from pan. Repeat procedure with remaining 1 1/2 pounds short ribs. Place browned short ribs and next 9 ingredients (through garlic) in a 6-quart electric slow cooker. Stir in 1 minced Fresno chile. Cover and cook on low 8 hours or until meat is very tender.
Remove short ribs from slow cooker. Skim fat from cooking liquid; discard. Reserve cooking liquid.
Stir remaining 1 1/2 teaspoons oil, remaining minced Fresno chile, and 1/4 cup chopped green onions into rice. Divide rice mixture and short ribs among 8 shallow bowls; spoon about 1/4 cup cooking liquid over each serving. Sprinkle evenly with remaining 1/4 cup green onions and cilantro.
I served it with broccoli, shallots and mixed mushrooms cooked in EVOO and a tad bit of butter. I love the little package of about four different kinds of mushrooms available in many supermarkets.
Happy Winter cooking AND eating! And by the way, I put everything together the night before and just popped it in the slow cooker in the morning. One of my best investments was my All-Clad slow cooker, as it cooks evenly. I have had others and they do not.