Categories: Slow Cooker
Ingredients
- 8 lean bone-in beef short ribs, trimmed
- 5/8 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 tbsp. canola oil, divided
- 2 cups sliced fresh shiitake mushroom caps
- 1 tbsp. finely chopped garlic
- 2 tsp finely chopped fresh ginger
- 1/2 cup beef stock
- 1/4 cup packed light brown sugar
- 1/4 cup rice vinegar
- 1 1/2 tbsp. soy sauce
- 1 tsp crushed red pepper
Directions
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Sprinkle ribs with salt and pepper. Heat 1 tbsp. oil in a large skillet over medium-high. Add half of the rubs to skillet; cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer ribs to a slow cooker; discard drippings in skillet. Repeat procedure with remaining ribs. Add remaining 1 1/2 tsp oil to skillet; stir in mushrooms, garlic and ginger. Cook, stirring often, until mushrooms soften slightly, about 4 minutes; transfer mushroom mixture to slow cooker. Add beef stock, brown sugar, vinegar, soy sauce, and red pepper to slow cooker. Cover and cook on LOW until ribs are tender, about 8 hours.
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Transfer ribs to a serving platter; reserve cooking liquid in slow cooker. Skim fat from surface of cooking liquid. Drizzle ribs with reserved cooking liquid.