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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (743g) Recipe makes 3 servings The following items or measurements are not included below: five-spice powder |
||
| Calories 2192 | ||
| Calories from Fat 1645 | (75%) | |
| Amount Per Serving | %DV | |
| Total Fat 182.8g | 281% | |
| Saturated Fat 73.9g | 369% | |
| Monounsaturated Fat 79.4g | ||
| Polyunsaturated Fat 16.1g | ||
| Trans Fat 0.1g | ||
| Cholesterol 344mg | 114% | |
| Sodium 2945mg | 122% | |
| Potassium 1547mg | 44% | |
| Total Carbohydrate 43.4g | 14% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 23.3g | ||
| Protein 72.8g | 145% | |
Crock Pot Asian-Style Short Ribs
By: Sue L
Jun 12, 2003
Very tender chunks of meat with a great Asian flavor that will melt in your mouth. Not too spicy, but you can add more pepper if you like it hotter. You can buy five-spice powder, a spice much like star anise, in most Oriental markets. Goes great with rice and steamed or stir-fried veggies for a nice Asian meal.
SERVES 3 -4
Ingredients
- 3 lbs short rib of beef (8)
- 1/3 cup all-purpose flour
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cayenne pepper
- 4 tablespoons cooking oil
- 2 medium carrots, chopped
- 1 large onion, chopped
- 1/2 cup soy sauce
- 1/4 cup dry sherry or sake
- 1/4 cup brown sugar
- 1 teaspoon five-spice powder
- 1 tablespoon grated fresh ginger
Directions
1
Place flour, black pepper, and cayenne pepper in a plastic bag.2
Dredge ribs in flour mixture.3
Brown ribs in oil in a large skillet.4
Place ribs in the bottom of a crock pot and place chopped onion and chopped carrot around the ribs.5
Mix together soy sauce, sherry, brown sugar, ginger, and five-spice powder in a bowl.6
Pour liquid into crock pot over meat, cover and cook on low for 8 hours.7
Discard cooking liquid and vegetables.8
Serve meat with rice.
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Featured Reviews for This Recipe
From: TryingTraditional
On Oct 3, 2009
A really good recipe for short ribs in the crock pot. Made just as stated and the family ate every last little bit.
From: Dria at Recipezaar
On Jan 30, 2009
Made this on a lazy Sunday last weekend and really liked it. The short ribs were so tender, they fell right off the bone as we were trying to serve. The dish didn't particularly have an Asian flair, but it was delicious all the same.
From: Picholine
On Jul 23, 2003
The sauce had a nice mellow flavor and the meat was quite tender. We enjoyed this, but next time we'll cook it on a bit higher setting (meat was borderline rare) and throw in some garlic to give it a boost.
From: BeachGirl
On Jul 15, 2003
Very, very tender...in fact the most tender ribs I've ever eaten from a crockpot. Although I was worried that there wasn't enough liquid, the ribs turned out delicious and browned. I used country pork ribs, as I cannot get short beef ribs here, and made half the recipe. Using High heat, ribs were "falling off the bone" tender in under 4 hours. There was very little juice left in the crockpot, but I believe cooking them in so little liquid made them even better than cooking them in lots of liquid. The liquid would make a good basting sauce for the grill. next time I may add even a little more brown sugar. Good recipe!
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