Growing up short ribs wasn't a cut we received when we would get a half or quarter of beef for the freezer. Actually, I am not sure it was even a cut that was offered to my parents as an option when they selected their cuts each year. It wasn't until a few years ago and a few thousand episodes of The Food Network, that I decided to have some cut when we stocked our freezer with a quarter of beef. I mean I can't say it was the best decision of my life, because I am sure my husband might have to disagree and say it was saying yes when he asked me to marry him, but it ranks right up there in the top 10.
Short ribs are a cut from the lower rib cage of a steer. The upper portion is often called beef back ribs - these ribs are attached to what you might know as the ribeye steak or prime rib, depending on how you have them cut.
The short rib can be cut a variety or ways but ours are usually cut across two bones and are about 3 inches thick. These are ideal to for braising and slow cooking.
We have tried a few different recipes for short ribs but always come back to this one. So we hope you enjoy it as much as we do.
Short Ribs - delectable, flavorful, and tender!
Searing the meat and rendering some of the fat for the most flavor
Your finished dish served with some brown rice, edamame, and garnished with some green onion!
Asian Style Short Ribs
4 - 5 lbs of Wells Farms Short Ribs
1/2 cup All-Purpose Flour
1/2 tsp Salt
1/4 tsp Black Pepper
2 Tbsp Garlic Flavored or Regular Olive Oil
1 cup Brown Sugar
2/3 cup Soy Sauce (low sodium preferred)
1 1/2 Tbsp Sesame Oil
2 tsp Garlic
1 1/2 tsp Ginger (fresh ginger preferred)
1 cup Beef Broth
1/4 tsp Crushed Red Pepper (if desired)
2 Tbsp Cornstarch mixed with 2 Tbsp Water
Green onions & sesame seeds for garnish
Mix together salt, pepper, and flour. Dredge the pieces of the short ribs into the flour mixture coating all sides.
Add 2 Tbsp Olive Oil to a cast iron skillet and turn to medium-high heat. Brown the beef on all sides. The short ribs do not need to be cooked through at this point, just good and caramelized on all sides.
Place the browned short ribs into the slow cooker.
Mix together the brown sugar, soy sauce, sesame oil, garlic, ginger, and crushed red pepper. Pour the sauce over the beef in the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.
After the specified cooking time, mix together the cornstarch and water and add to the slow cooker. Cook for an additional 15 - 20 minutes to thicken the sauce.
Garnish with green onions and sesame seeds, if desired. Serve with a side of rice and vegetables.