Slow Cooker Short Ribs
Meaty, hearty, fall off the bone goodness
Equipment
- 1 Slow Cooker Insta pot
Ingredients
- 4 lb Beef Short Ribs
- 1 ea Onion Medium, peeled, chunked to 1"
- 2 ea Carrots Peeled, washed, chunked to 1"
- 1 ea Apple Washed, Chunked to 1"
- 8-10 cloves garlic
- 6-8 slices Ginger 1" Know, peeled, sliced thin
- 6-8 ea Shiitake Mushrooms Rehydrated, sliced
- 1/2 cup Soy Sauce Low Sodium
- 2-3 tbsp Gochujang Paste Decent Stuff, not supermarket house brand
- 1/4 cup Rice Wine Or Dry White
- 4 tbsp Honey Real Stuff
- 2 tbsp Sesame Oil Toasted
- 4 ea Scallions Washed, Rough chop
- Salt and Pepper to taste
Instructions
- Trim off any excess fat from the ribs.
- Rinse the ribs and let them sit in cold water for about and hour to draw out excess blood.
- Drain well or pat dry with paper towels.
- Prepare the vegetables and apple by cutting them into large chunks (about 1-inch pieces).
- Place the ribs and vegetables and apple in the slow cooker
- Mix together the gochujang, soy sauce, rice wine, honey, salt and pepper, and pour over the ribs.
- Toss everything to coat with the sauce.
- Cover, and cook for 6 to 7 hours on high or 9 to 10 hours on low.
- Flip the ribs over midway through the process.
- Adjust the cooking time depending on how tender you want your ribs to be.
- Stir in the scallions and sesame oil.
- Remove the ribs and vegetables from the slow cooker.
- Pour the sauce over the ribs to serve.
- Serve over carb of choice, rice, potato, polenta, noodles.
Notes
An easy and festive meal for a special celebration or just because.
This method will work for other cuts of beef (chuck roast, brisket, flank steak, etc.), pork ribs or roast, and chicken.
A generous amount of sauce/gravy is generated, so be liberal.
Using a multi-cooker, one can sear the ribs before the braise, and fry off the onions in the resulting fat, but this is optional.
I love this dish with a vinegar-based hot sauce.
Gochujang already has a heavy salt content, so I’ve used low-salt soy sauce to keep the sodium level down and the flavor balanced.
Ribs come in all sizes. Most recipes allow for one rib per person, and each rib weighing about 200g or just under half a pound.
Nutrition
Calories: 749kcalCarbohydrates: 22gProtein: 67gFat: 41gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 195mgSodium: 1838mgPotassium: 1304mgFiber: 1gSugar: 18gVitamin A: 94IUVitamin C: 2mgCalcium: 47mgIron: 8mg
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