Slow Cooker Ginger-Soy Short Ribs Green Rice with Lime
Show: Quick Fix Meals with Robin Miller
Episode: Slow and Steady Wins the Taste
Rate This RecipeRead users' reviews (51)
- Recipe categories: Meat, Beef, Vegetables, Leek,
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- ratings & reviews(51)
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Average Rating:
Total Reviews: 51
Showing 41-50 of 51
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By skimmie1004_7547730
New Milford, NJ
on December 04, 2007
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We had some out of town guests come in so I made these short ribs and they loved it. The flavor was good but I made a couple of changes to fit our family taste buds. I only put the ribs in the slow cooker and roasted the vegetables in the oven and I added a bit more garlic and ginger. Overall this is a winner!
By suerupp_9120211
San Francisco, CA
on December 04, 2007
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Wouldn't it be nice if the oven temperature was included? (Braising = approx. 375 degrees F usually but who knows what they intended? My problem with most of FoodNetwork recipes is that they are overly simplified (e.g., not very good and missing info very frequently. I'm going to make it anyway since the reviews were all positive. Two stars given because of big omission. These people make too much money and staff is large enough that these kinds of errors simply should not occur. Keeps me from trusting most of what is offered!
By b_chinch_8319840
Buckeye, AZ
on October 23, 2007
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ribs were good, gotta love anything made in a slow cooker. rice was awesome.
By cdoubleday_1138785
Apollo Beach, FL
on September 13, 2007
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I made this for our dinner tonight. The flavor was outstanding! The rice was awesome as well. I recommend everyone try it sometime. Kudos to Robin Miller on this recipe.
By TaraPryor
Coos Bay, OR
on August 20, 2007
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This is a delicious recipe and super simlple!
By ann.kiuchi_7570401
Burbank, CA
on June 20, 2007
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So many beef dishes prepared in a slow-cooker taste alike. But, the sauce in this recipe had a great depth of flavor ? and as mentioned by other reviewers, tasted even better the following day. I used white rice instead of brown, and it turned out fine. Just a warning -- the pickled jalapenos are a bit spicy (which I like, so you may wish to use less than the recipe calls for. On day 2, I added a tiny bit of olive oil and a handful of frozen peas to the rice, in keeping with the ?green? theme. Yum!
By ckarmstrong_339892
Springfield, MO
on May 05, 2007
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I haven't been overly impressed with some of Robin's recipes, but this one is delicious. Previous reviewer was right it is even better the next day.
By ventwistlern_11...
Greenwood, IN
on April 27, 2007
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I have tried several other recipes from this show and am usually disappointed, but not this one. The meat was tender and the sauce and rice had a nice taste. My husband told me to keep this recipe. Thanks
By pjbaldwin_7626447
Fair Oaks, CA
on April 25, 2007
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We liked it the first day. BUT it was way better the second time around. Use the leftover meat for an asian dish mixed with sprouts, bell pepper, mushrooms, carrots and scallions. It's really good. AND Robin you'd be proud.
By sharilovestocook
Albuquerque, NM
on April 23, 2007
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This meal was delicious and easy to make. I'm not very fond of ginger so I left it out. It was still very flavorful. The carrots and leeks were just as enjoyable as the short ribs. I used white rice instead of brown rice and my family loved it, including my son who doesn't usually like rice at all. I'll definately be making this again.