Author Notes
These Asian short ribs are some of the easiest but most succulent short ribs you will ever taste!! Basically you throw everything into a crock pot and let them cook and tenderize. Reduce the cooking liquid into a tasty syrup and put atop some yummy creamy polenta!! ENJOY!!! —Laurenzim
Ingredients
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6 pounds
Short Ribs
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3 cups
Beef Stock
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6 tablespoons
Balsamic Vinegar
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6 tablespoons
Soy Sauce
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6 tablespoons
Brown sugar
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10
garlic cloves chopped
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1
knob of ginger shaved
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4
star anise (optional)
Directions
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Heavily salt and pepper the short ribs. Brown one at a time in a heavy pot. Be sure to turn to get each side browned slightly. Remove and add to empty crockpot when finished.
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Make the sauce for the beef by adding each ingredient listed and give them a good stir together. Once combined, add to crockpot on top of short ribs.
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Cook Short ribs on high 5-7 hours or on low 8-10. You will know they are done when the beef falls off the bone.
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Remove meat from bone and cover and set aside.
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skip the oil/fat off the top of the remaining cooking liquid in the crockpot. Once you have a majority of the fat off the top, strain with a fine strainer.
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Put the remaining liquid into a heavy pot and reduce for 15-20 mins until a heavy syrup forms.
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Use this syrup to dress meat. I usually serve on top of creamy polenta (recipe in collection to come) or potatoes.
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