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Recipe courtesy of Robin Miller

Show: Quick Fix Meals with Robin Miller

Episode: Slow and Steady Wins the Taste

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Slow Cooker Ginger-Soy Short Ribs Green Rice with Lime

Total:: 3 hr 20 min
Prep:: 20 min
Cook:: 3 hr

Yield:: 4 servings

Level:: Easy

Ingredients

4 carrots, chopped
2 leeks, rinsed well and chopped
3 pounds bone-in beef short ribs, fat trimmed
Salt and freshly ground black pepper
1/2 cup reduced-sodium beef broth
1/3 cup sherry
1/4 cup reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon minced fresh ginger
3 cloves garlic, minced
4 cups instant brown rice
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped scallions
2 tablespoons minced pickled jalapenos
1 teaspoon lime zest

Directions

Heat a large Dutch oven and arrange carrots and leeks on the bottom. Season ribs all over with salt and pepper and place over vegetables. In a medium bowl, whisk together broth, sherry, soy sauce, honey, vinegar, ginger, and garlic. Pour mixture over ribs. Cover and braise for 3 to 4 hours. This can also be done in a slow cooker - just cook on low for 8 hours or high for 4 hours.

Cook rice according to package directions.

While still hot, stir in cilantro, scallions, jalapenos, and lime zest. Season, to taste, with salt and pepper. Serve half of the rice with the ribs (and carrots and leeks) and reserve extra rice for another meal.

My Private Notes

Name: Slow Cooker Ginger-Soy Short Ribs Green Rice with Lime
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT3H0M0.000S
Total time: P0Y0M0DT3H20M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 4 carrots, chopped; 2 leeks, rinsed well and chopped; 3 pounds bone-in beef short ribs, fat trimmed; Salt and freshly ground black pepper; 1/2 cup reduced-sodium beef broth; 1/3 cup sherry; 1/4 cup reduced-sodium soy sauce; 3 tablespoons honey; 1 tablespoon rice vinegar; 1 tablespoon minced fresh ginger; 3 cloves garlic, minced; 4 cups instant brown rice; 1/4 cup chopped fresh cilantro leaves; 1/4 cup chopped scallions; 2 tablespoons minced pickled jalapenos; 1 teaspoon lime zest