I’ve always loved braising in my Dutch Oven. Tough cuts of meat like brisket and short ribs become meltingly delicious when braised. When my children and grandchildren were with us during the pandemic, they brought their slow cooker and I was hooked. When they left and took it with them, I bought myself one like theirs, a Cuisinart 6 ½ quart that has a sauté function, so you can brown things before you start the slow part.
Lately, I make many of my meals in the slow cooker, and have been inspired by the wonderful recipes by Sarah DiGregorio on the NYT cooking site.
I love beef short ribs and have made them numerous times in both the Dutch Oven and the slow cooker. I typically make them like a pot roast or brisket, but this recipe is a new way to make them with an Asian flavor palate.
The inspiration for this recipe was from Mark Bittmans’s “Slow Cooker Short Ribs With Chinese Flavors.” This is simplicity itself. You don’t brown the meat. You just throw it all in the slow cooker and let it get happy for 7 or 8 hours.
I’ve added a few of my own tweaks. I strain and thicken the sauce and toss in some steamed snow peas.
8 beef short ribs, about 3 pounds
½ cup soy sauce
¼ cup brown sugar or honey
3 star anise
6 whole scallions, trimmed
1 3-inch piece cinnamon stick
5 nickel-size unpeeled slices of ginger
1 teaspoon Sichuan peppercorns
Cooked white rice for serving
A handful of snow peas, steamed
Chopped scallions for garnish
Combine all the ingredients, except the rice, snow peas and garnish, in the slow cooker. Cover and cook until meat is very tender and falling off the bone, 7 or 8 hours on Low. Remove the bones and put the meat on a platter.
Strain liquid and thicken with 2 teaspoon corn starch, whisked with Sesame oil and1 TBS water. Pour liquid over the meat and add the snow peas. Serve over rice and sprinkle with chopped scallions.