Asian-style braised short ribs from The Complete Slow Cooker: From Appetizers to Desserts--400 Must-Have Recipes That Cook While You Play (or Work) (page 224) by America's Test Kitchen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on June 18, 2021

    This recipe has an excellent effort-to-flavor ratio. Super easy with minimal prep. Ribs were perfectly tender and sauce was great straight from the slow cooker - no need for further reduction. Flavor was very good even with my not-so-great hoisin sauce. Flavors mellowed a lot during the long cooking so the final sauce tasted like slightly sweet beef gravy. I halved the chili-garlic sauce and that was a good level of heat for us. When I first set everything up for cooking, I wondered if the amount of liquid called for would be enough, but the ribs exuded enough fat/liquid during cooking that it wasn't an issue. Recipe says it yields 2 servings, but we were happy eating this over ~4 meals. If you have time to refrigerate before eating, the rendered fat solidifies on top of the sauce, making it very easy to peel away, and the meat develops a silkier texture.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.