Save Recipe Print
Total:
3 hr 20 min
Prep:
20 min
Cook:
3 hr
Yield:
4 servings
Level:
Easy
Total:
3 hr 20 min
Prep:
20 min
Cook:
3 hr
Yield:
4 servings
Level:
Easy

Ingredients

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

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Slow Cooker Red Beans and Rice

Recipe courtesy of Valerie Bertinelli

Slow Cooker Short Ribs

Recipe courtesy of Sandra Lee

Beef Short Rib Stew (Slow Cooker Kalbijjim)

Recipe courtesy of Deuki Hong

Slow Cooker Melt-In-Your-Mouth Short Ribs

Recipe courtesy of Campbell's Kitchen

Slow Cooked Korean-Style Short Rib Soup

Recipe courtesy of Food Network Kitchen

Slow-Cooker Barbecue Ribs

Recipe courtesy of Food Network Kitchen

Slow-Cooker Chipotle Ribs

Recipe courtesy of Food Network Kitchen

Slow Braised Beef Short Ribs

Recipe courtesy of Jason Wilson

Slowly Cooked Short Ribs with French Lentils, Speck, and Portobello Mushrooms

Recipe courtesy of PlumpJack Cafe and Bar

Browse Reviews By Keyword

          Latest Stories