Gingered Short Ribs with Green Rice

By carvalhohm

Ingredients

• 4 medium carrots, chopped
• 2 medium onions, chopped
• 3 pounds bone-in beef short ribs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup reduced-sodium beef broth
• 1/3 cup sherry or additional reduced-sodium beef broth
• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon minced fresh gingerroot
• 3 garlic cloves, minced
• 3 cups uncooked instant brown rice
• 3 green onions, thinly sliced
• 3 tablespoons minced fresh cilantro
• 2 tablespoons chopped pickled jalapenos
• 3/4 teaspoon grated lime peel
• 4-1/2 teaspoons cornstarch
• 4-1/2 teaspoons cold water

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

In 5-qt. slow cooker, layer carrots, onions and ribs; sprinkle with salt and pepper. In small bowl, combine broth, sherry, soy sauce, honey, vinegar, ginger and garlic. Pour over top. Cover and cook on low for 8-10 hours or until meat is tender.

Meanwhile, cook rice according to package directions. Stir in green onions, cilantro, jalapenos and lime peel.

Remove ribs to serving platter; keep warm. Skim fat from cooking juices; transfer to small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs and rice.

6 ounces cooked beef with 1/2 cup sauce and 2/3 cup rice equals 444 calories