Slow Cooker Short Ribs Braised in Spicy Black Bean Sauce
Short Ribs Braised in Spicy Black Bean Sauce is a simple but flavorful dish you can make in your slow cooker. It’s a simple recipe for Asian-style short ribs to serve with stir-fried Asian greens or rice — or both. If you like, add a good pinch of five-spice powder to the black-bean mixture; if you don’t have any, don’t worry — it is delicious without it.
Servings: 6
Ingredients
- 4 pounds beef short ribs
- ¼ cup finely chopped shallots
- 1 teaspoon minced fresh ginger
- ⅛ to ¼ teaspoon dried red chili flakes
- 3 tablespoons black bean sauce with garlic see cook’s notes
- 2 tablespoons sake or vodka
- ½ teaspoon cracked black peppercorns
- Grated zest and juice of 1 orange
- 2 green onions trimmed, thinly sliced
Instructions
- Position broiler rack 6 to 7 inches from broiler element. Broil ribs on both sides, turning once, until well browned, about 10 minutes per side. Drain on paper towels. Separate ribs if in strips. Place in slow cooker.
- In a bowl, combine all remaining ingredients except green onion. Spoon over short ribs and toss to combine. Cover and cook on low setting for 10 to 12 hours or on high setting for 5 to 6 hours, or until meat is tender and falling off the bone.
- Serve ribs and sauce over cooked rice or sautéed Asian mustard greens. Garnish with finely chopped green onions.
Notes
If you have any leftovers, make a quick soup. Heat beef broth with some sliced carrots and diced onion. When the vegetables are tender, add the leftover greens, meat and sauce (if any). Season to taste with a little hot sauce. Garnish with chopped fresh parsley.