Ginger and Soy–Braised Short Ribs

By kimvess

An Asian variation on our delicious slow-cooked Basic Short Ribs.

Ingredients

• 4 pound(s) bone-in beef short ribs
• Salt
• Pepper
• 2 teaspoon(s) vegetable oil
• 1 cup(s) beef broth
• 2 tablespoon(s) lower-sodium soy sauce
• 2 tablespoon(s) balsamic vinegar
• 5 slice(s) (thick) fresh ginger
• 3 tablespoon(s) brown sugar
• 2 clove(s) garlic, smashed
• 3 star anise pods

Details

Servings 1
Preparation time 20mins
Cooking time 320mins
Adapted from goodhousekeeping.com

Preparation

Step 1

Sprinkle 4 pounds bone-in beef short ribs with 1/2 teaspoon each salt and pepper. In 12-inch skillet, heat 2 teaspoons vegetable oil on medium-high until very hot. In batches, brown short ribs just on meaty sides.

Meanwhile, in 6- to 7-quart slow cooker bowl, whisk together beef broth, lower-sodium soy sauce, balsamic vinegar, fresh ginger, brown sugar, garlic, and star anise. Transfer meat to slow cooker bowl.
Cover and cook 5 hours on high or 10 hours on low, or until very tender. Transfer meat to cutting board. Skim and discard fat from cooking liquid.

Transfer cooking liquid to 4-quart saucepot; heat to boiling on medium-high. Boil 5 to 10 minutes or until reduced by about half.

To Serve: Discard ginger, garlic cloves, and star anise. Serve meat with brown rice and steamed broccoli. Drizzle meat with reduced sauce; garnish with sesame seeds and green onion slices.