Best 2 Make Ahead Slow Cooker Asian Beef Short Ribs Recipes
Indulge in a culinary journey to the heart of Asian flavors with our irresistible Make-Ahead Slow Cooker Asian Beef Short Ribs. This tantalizing dish captures the essence of Asian cuisine, boasting a symphony of aromatic spices and a fall-off-the-bone tenderness that will leave you craving for more. Discover the secrets behind this mouthwatering recipe, along with a collection of equally delectable Asian-inspired dishes that will transport your taste buds to the vibrant streets of Asia. From the classic simplicity of Asian Chicken Lettuce Wraps to the bold and spicy Szechuan Shrimp, each recipe is carefully curated to offer a unique culinary experience. Embark on this culinary adventure and unlock a world of flavors that will leave you utterly satisfied.
Check out the recipes below so you can choose the best recipe for yourself!
MAKE-AHEAD SLOW-COOKER ASIAN BEEF SHORT RIBS
These short ribs were born to braise, and fortunately, that's what the slow cooker does best! Get your Asian flavor fix with this yummy, filling short rib rice bowl.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20h45m
Yield 8
Number Of Ingredients 18
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Cook ribs in two batches, fattiest side down first, on all sides 2 to 3 minutes per side, until browned. Transfer to plate; cool 15 minutes. Discard fat and pan drippings. Transfer ribs to labeled 1-gallon freezer bag. Pour 1/3 cup soy sauce over ribs and seal bag, pressing out as much air as possible. Lay flat and freeze up to 3 months.
- Meanwhile, in medium bowl, whisk brown sugar, hoisin sauce, chili garlic sauce and mustard. Stir in garlic and gingerroot. Transfer to labeled airtight freezer container; seal well. Freeze up to 3 months.
- Thaw ribs and sauce 12 to 24 hours in refrigerator until completely thawed.
- Pour ribs and sauce into 3 1/2- or 4-quart slow cooker. Cover and cook on Low heat setting 8 to 9 hours.
- Meanwhile, in medium bowl, whisk vinegar, granulated sugar and 2 teaspoons soy sauce. Stir in cucumber and carrots. Cover and refrigerate at least 1 hour but no longer than 3 hours; drain.
- Transfer short ribs to cutting board. Transfer 1/2 cup braising liquid to medium bowl. Remove bones and any pieces of fat from short ribs and discard. Shred meat with two forks, and transfer to bowl with reserved liquid. Discard remaining cooking liquid.
- Divide rice among 8 bowls. Divide shredded beef and marinated vegetables among bowls of rice. Top with remaining ingredients.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 18 g, TransFat 0 g
MAKE-AHEAD SLOW-COOKER ASIAN BEEF SHORT RIBS RECIPE - (4.5/5)
Provided by á-4084
Number Of Ingredients 20
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Cook ribs in two batches, fattiest side down first, on all sides 2 to 3 minutes per side, until browned. Transfer to plate; cool 15 minutes. Discard fat and pan drippings. Transfer ribs to labeled 1-gallon freezer bag. Pour 1/3 cup soy sauce over ribs and seal bag, pressing out as much air as possible. Lay flat and freeze up to 3 months. 2 Meanwhile, in medium bowl, whisk brown sugar, hoisin sauce, chili garlic sauce and mustard. Stir in garlic and gingerroot. Transfer to labeled airtight freezer container; seal well. Freeze up to 3 months. 3 Thaw ribs and sauce 12 to 24 hours in refrigerator until completely thawed. 4 Pour ribs and sauce into 3 1/2- or 4-quart slow cooker. Cover and cook on Low heat setting 8 to 9 hours. 5 Meanwhile, in medium bowl, whisk vinegar, granulated sugar and 2 teaspoons soy sauce. Stir in cucumber and carrots. Cover and refrigerate at least 1 hour but no longer than 3 hours; drain. 6 Transfer short ribs to cutting board. Transfer 1/2 cup braising liquid to medium bowl. Remove bones and any pieces of fat from short ribs and discard. Shred meat with two forks, and transfer to bowl with reserved liquid. Discard remaining cooking liquid. 7 Divide rice among 8 bowls. Divide shredded beef and marinated vegetables among bowls of rice. Top with remaining ingredients.
Tips:
- Choose high-quality beef short ribs for the best flavor and texture.
- Trim excess fat from the ribs to reduce the amount of grease in the dish.
- Marinate the ribs in a flavorful mixture of soy sauce, garlic, ginger, and brown sugar for at least 30 minutes, or up to overnight, to enhance their flavor.
- Sear the ribs in a hot pan before adding them to the slow cooker to create a delicious crust and lock in the juices.
- Use a variety of vegetables in the slow cooker to add color, texture, and nutrients to the dish, such as carrots, celery, onions, and bell peppers.
- Add a cup of beef broth or water to the slow cooker to help create a flavorful sauce.
- Cook the ribs on low heat for 8-10 hours, or on high heat for 4-6 hours, or until the meat is fall-off-the-bone tender.
- Serve the ribs with a variety of dipping sauces, such as hoisin sauce, soy sauce, or a sweet and sour sauce.
Conclusion:
This make-ahead slow cooker Asian beef short ribs recipe is a delicious and easy way to prepare a flavorful and tender meal. By following these tips, you can create a mouthwatering dish that is perfect for any occasion. Whether you are entertaining guests or simply enjoying a weeknight meal with your family, these ribs are sure to be a hit. So, gather your ingredients, prepare your slow cooker, and get ready to indulge in a culinary delight!
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