Best 2 Slow Cooker Ginger Soy Short Ribs Green Rice With Lime Recipes

Indulge in a culinary journey to the Far East with our tantalizing Slow Cooker Ginger Soy Short Ribs, a dish that harmoniously blends sweet, savory, and tangy flavors. Succulent short ribs, lovingly braised in a symphony of ginger, soy sauce, garlic, and aromatic spices, create a fall-off-the-bone tenderness that will delight your taste buds. Accompanying this main course is the vibrant Green Rice with Lime, a refreshing and flavorful side dish that adds a pop of color and brightness to your plate. Cooked in vegetable broth and infused with lime zest, this rice is a symphony of textures and flavors that perfectly complements the richness of the short ribs. Let your senses be captivated as you embark on this culinary adventure, where East meets West in a harmonious fusion of flavors.

Here are our top 2 tried and tested recipes!

GINGERED SHORT RIBS WITH GREEN RICE

Gingered Short Ribs with Green Rice image

I love the flavors of Korean cuisine, so I created short ribs for the slow cooker. The dish is beautiful, too! - Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Dinner

Time 8h35m

Yield 6 servings.

Number Of Ingredients 19

Ingredients

1/2 cup reduced-sodium beef broth
1/3 cup sherry or additional reduced-sodium beef broth
1/4 cup reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
4 medium carrots, chopped
2 medium onions, chopped
3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups uncooked instant brown rice
3 green onions, thinly sliced
3 tablespoons minced fresh cilantro
2 tablespoons chopped pickled jalapenos
3/4 teaspoon grated lime zest
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

In a small bowl, whisk the first 7 ingredients until blended. Place carrots and onions in a 5-qt. slow cooker. Sprinkle ribs with salt and pepper; place over vegetables. Pour broth mixture over top., Cook, covered, on low 8-10 hours or until meat is tender., Just before serving, prepare rice according to package directions. Stir in green onions, cilantro, jalapenos and lime zest., Remove ribs to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 2 minutes or until thickened. Serve with ribs and rice.

Nutrition Facts : Calories 444 calories, Fat 12g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 714mg sodium, Carbohydrate 56g carbohydrate (14g sugars, Fiber 5g fiber), Protein 24g protein.

SLOW COOKER SHORT RIBS

Slow Cooker Short Ribs image

Provided by Sandra Lee

Categories main-dish

Time 8h

Yield Serves 4

Number Of Ingredients 14

Ingredients

1 tbsp. canola oil
3 pounds bone-in beef chuck short ribs
2 medium onions, peeled and quartered
2 medium carrots, cut into large chunks
2 medium parsnips, cut into large chunks
2 medium turnips, peeled and cut into large chunks
4 sprigs fresh rosemary
4 sprigs fresh thyme
4 sprigs fresh parsley, stems and leaves separated
1 tbsp. Worcestershire sauce
1 tbsp. spicy brown mustard
1 (12-ounce) dark stout beer, such as Guinness
Kosher salt
Black pepper

Steps:

In a large skillet over medium-high heat, add the oil. Season the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, about 3-4 minutes per side.
While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season them with salt and pepper. Place the browned meat on top. Add the remaining onions and carrots along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems and add them to the pot along with the Worcestershire and mustard. Pour over the stout and add enough water to almost cover the contents. Cover and cook on low for 6-8 hours, or until the meat is very tender.
To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Serve the ribs with the juice and garnish with chopped parsley leaves.

Tips:

Use a quality cut of beef short ribs for the best flavor and tenderness. Look for ribs that are well-marbled with fat.
Brown the short ribs in a skillet before adding them to the slow cooker. This will help to develop their flavor and color.
Use a flavorful braising liquid for the short ribs. The ginger-soy sauce in this recipe is a great option, but you could also use beef broth, red wine, or even apple cider.
Cook the short ribs on low heat for at least 8 hours. This will allow the meat to become fall-off-the-bone tender.
Serve the short ribs with green rice and lime for a complete meal.

Conclusion:

This slow cooker ginger-soy short ribs recipe is an easy and delicious way to make a classic Asian dish. The short ribs are fall-off-the-bone tender and the ginger-soy sauce is flavorful and tangy. The green rice and lime add a refreshing touch to the dish. This recipe is perfect for a weeknight meal or a special occasion.

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