Asian Style Crockpot Short Ribs

It’s not very often that I come home from a hard day’s work to a delightfully smelling kitchen bursting with the scents of freshly chopped ginger, cilantro and garlic. Since my hubby is officially done with school and has accepted a job offer (more details to come on that later), he’s been keeping busy playing Susie-homemaker. And I have to say, I don’t hate it!

He was cooking up a storm, making a delicious Asian-inspired meal for us… and all from scratch. And guys let me tell you. This is easily, hands-down the absolute best dish he has ever prepared! The sweet is perfectly balanced with the spice and the meat just falls apart. Plus, he paired it with a tangy homemade Asian slaw and garlic green beans. Why go out for Chinese when you can make this at home for less than half the price?

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Here’s what you need:
– 5 cloves of garlic
– 1 large lime
– Handful of fresh cilantro
– 1 jalapeno
– 1 tbsp fresh ginger
– 1 bunch of scallions
– 1 bunch of white bulb onions
– 1 cup Splenda brown sugar
– 2 tbsp Hoisin sauce
– 2 tbsp ice wine vinegar
– 2 tbsp sesame oil
– 1/2 cup soy sauce
– Splash of orange juice
– Crushed red pepper flakes
– 2.5 lbs boneless beef short ribs

Instructions:
Combine all of your wet ingredients in a large bowl. Squeeze in the juice of the lime, drop in your brown sugar, peel and mince the ginger, slice the jalapeno (seeds included), roughly chop the cilantro and scallions, and mince the garlic. Once ready, combine everything in the bowl, add a tsp or tbsp of red pepper flakes (depending on your heat tolerance) and stir together. Place your short ribs in the bowl and make sure to soak them on all sides with the mixture. Cover and let this hang out in the fridge overnight. This allows the meat time to marinate in the great flavors.

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Once you’re ready, put everything in the Crockpot, add chopped bulb onion and set on low heat for 8 hours. Make sure the meat is covered with the liquid. Prior to serving, give yourself about 10 minutes of prep time so you can thicken the sauce. Pour about 1 to 1.5 cups of the sauce into a saucepan on medium heat. Let it simmer and reduce to a semi-thick glaze. This goes great on top of the sweet and spicy, tender short ribs. Spoon over the meat, top with fresh cilantro and serve. (Note: This made just enough food for two of us. If you are serving for more people, adjust the recipe accordingly.)

We ate ours with homemade slaw that incorporated pickled veggies and a lot of tang and spice. This would also be great with jasmine rice or in tacos! The best part is that you can stick everything in the Crockpot in the morning and come home to a fresh and flavorful meal your entire family will love. Is your mouth watering yet?

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  • Ross Pickei

    Congratulations to both of you – what an accomplishment! Looking forward to all of the exciting things to come!

    • Thanks!! Are you referring to the crockpot ribs or our anniversary?! ;)

      • Ross Pickei

        Haha woops. Definitely anniversary.