From the Chronicle Kitchen
Art of the Slow Cooker
Tell us what you think of this recipe–does it make you want to try it? Or have you tried it out and have some insight to offer? Enter to win a copy of the book by leaving a comment letting us know!
Thai Short Ribs
Short ribs, the tough, flavorful, fatty cuts from the ends of the ribs bones, come two ways: short sections of individual ribs (English-cut) or long strips cut across several ribs (flanken-cut). For this recipe you will need the more compact English-cut ribs. The sauce is classic Thai, a combination of hot (jalapeño), sour (balsamic vinegar), salty (soy sauce and fish sauce), and sweet (honey).
Precook: 10 minutes
Slow cook: 3 to 4 hours on high, or 6 to 8 hours on low in a 5- to 6-quart slow cooker
At the end: 5 minutes
Makes 4 servings
3 to 4 pounds beef short ribs, preferably English-cut (see above)
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
Nonstick oil spray
4 cloves garlic, minced
2 tablespoons minced gingerroot
3 tablespoons hoisin sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
1 tablespoon honey
1 tablespoon soy sauce
Juice and finely grated zest of 1 lime
1 jalapeño pepper, stemmed, seeded, and finely chopped
3 scallions, thinly sliced
2 tablespoons finely chopped fresh cilantro
Preheat a broiler on high. Season the meaty parts of the short ribs with salt and pepper, and set, bone side down, on a broiler tray. Spray with oil and broil until the meaty parts are browned, about 10 minutes. Transfer to a 5- to 6-quart slow cooker.
Mix together the garlic, ginger, hoisin, balsamic, fish sauce, honey, soy sauce, and lime juice and zest in a small bowl, and pour over the short ribs. Cover the cooker and cook until the ribs are tender, 3 to 4 hours on high, or 6 to 8 hours on low.
Transfer the short ribs to a platter (you can remove the bones and discard, if you want). Skim the fat from the liquid and discard. Add the jalapeño, scallions, and cilantro and cook on high for 5 minutes. Spoon the sauce over the meat and serve.
Purchase Art of the Slow Cooker.
Click here for more great recipes.
Senior Marketing Manager
New German CookingJanuary 27th, 2015
Good Food / Great Business at the Winter Fancy Food ShowJanuary 26th, 2015
A Closer Look at Bar Tartine’s TechniquesJanuary 23rd, 2015
Ina Hearts HuckleberryJanuary 16th, 2015
Greens + Grains = A Ridiculously Versatile SoupJanuary 9th, 2015