Slow Cook Asian-Style Short Ribs
with carrots and turnips
Let your slow cooker infuse fragrant Asian flavors into short ribs, carrots, and turnips, and then watch the meat fall off the bone. Our vegetarians will be substituting tofu and shiitakes for the short ribs. Finish this dish by turning the slow cooker liquids into a sauce for even more flavor.
- Bone-in short ribs - 4 lbs ((for non bone-in, get ~2 lbs.))
- Garlic - 4 cloves , minced
- Ginger - 1 inch , peeled and sliced
- Carrots - 3/4 lb , chopped
- Turnips or daikon radish - 3/4 lb , chopped
- Orange juice - 1/4 cup ((you're welcome to make fresh!))
- Soy sauce, low-sodium - 1/2 cup
- Rice vinegar - 3 Tbsp
- Honey - 2 Tbsp
- Water - 1 cup
- Rice, white or brown - 1 cup
- Corn starch - 1 Tbsp
Short ribs - Season with salt and pepper and then sear on both sides in a skillet for 3 minutes each.
Garlic / Ginger / Carrots / Turnips or Daikon Radish - Prep as directed. (Can be done up to 3 days ahead)
Start slow cooking (at least 5 hours before) - Whisk together garlic, ginger, orange juice, soy sauce, rice vinegar, honey and water. Pour into slow cooker and then layer in short ribs, carrots and turnips / radish. Cover and cook on low for 8 to 10 hours or high for 4 to 6 hours, until meat is tender and falling off bone. (Can be done up to 5 days before and then stored in fridge in air-tight containers)
Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
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Remove ribs and vegetables from the slow cooker. Use a spoon to skim off any of the fat in the sauce, and transfer sauce into a saucepan. Bring to a boil. Mix corn starch with 1 tbs. (15 ml) of cold water. Add to boiling sauce and stir. Simmer until thickened. Season to taste with more salt, pepper, or honey.
Spoon short ribs and vegetables over rice. Drizzle with sauce.