Slow Cooker Short Ribs With Chinese Flavors

By Mark Bittman

Slow Cooker Short Ribs With Chinese Flavors
Craig Lee for The New York Times
Total Time
About 5 hours
Rating
4(1,705)
Comments
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Slow cookers get a bad rap in the world of accomplished chefs, but Mark Bittman loves his. He calls it his "Monster of Braising," and he claims to use it every day. Here is his recipe for braised short ribs with soy sauce, honey, cinnamon, star anise and ginger.

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Ingredients

Yield:4 servings
  • 8short ribs, about 3 pounds
  • ½cup soy sauce
  • ¼cup sugar or honey
  • 3star anise
  • 6scallions, trimmed
  • 13-inch piece cinnamon
  • 5nickel-size slices of ginger
  • 1teaspoon Sichuan peppercorns
  • Salt
  • Cooked white rice for serving
  • Chopped scallions or fresh cilantro leaves for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1100 calories; 90 grams fat; 39 grams saturated fat; 0 grams trans fat; 41 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 40 grams protein; 1876 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients, except salt, rice and garnish, in slow cooker. Cover and cook until meat is very tender and falling from bone, 5 hours or more on high, 7 hours or more on low. Taste and add salt if necessary.

  2. Step 2

    If you like, remove meat, strain liquid and refrigerate meat and liquid separately; skim fat from liquid, and reheat with meat. Serve hot over white rice garnished with scallions or cilantro.

Ratings

4 out of 5
1,705 user ratings
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Comments

RAP

No water required if you put the scallions, honey and soy sauce in first. I cooked on high and the ribs were falling out and swimming in liquid by the end.

Audrey

I made this and found it to be a little salty. I also think it could benefit from a small amount of rice vinegar to give the flavor some complexity. I plan to try it again making some adjustments. Overall not bad!

Judith Norman

The only addition I made was to sear the short ribs before putting them in the slow cooker. I was also worried that there would not be enough liquid but by the time the ribs were done there was plenty of liquid.

Pam

I added a few fennel seeds in place of star anise. Very easy and delicious recipe.

WillKS

Followed notes and seared ribs, added more ginger and spices, ¼C Rice Wine Vinegar, zest and juice of ½ orange; braised in slow-cooker at medium for 4hr; strained and de-fatted broth; added 1cm dice of Sweet Potato and simmered 30 minutes. Excellent and not spicy – hot sauce added at the table and it was great, served over couscous, side of green beans, sourdough toast. I cooked only 2 lbs. for 2 servings – would there be enough sauce (and meat) for 4 servings if 3lbs. of ribs were used? Dunno!

Lynn B

If you find it too salty , sub liquid aminos for the soy sauce . That also makes it GF

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