Soy-Braised Short Ribs With Sugar Snap Peas

By mschweickert

Ingredients

• 1 medium onion, sliced
• 4 cloves garlic, peeled and crushed
• 1/4 cup rice vinegar
• 1/4 cup low-sodium soy sauce
• 2 tablespoons chopped fresh ginger
• 2 tablespoons light brown sugar
• 1 teaspoon crushed red pepper
• 3 pounds short ribs (preferably flanken)
• 2 cups white rice
• 1/2 pound snap peas, sliced

Preparation

Step 1

Directions

Combine the onion, garlic, vinegar, soy sauce, ginger, sugar, red pepper, and ¼ cup water in a 4- to 6-quart slow cooker.
Add the beef and turn to coat. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 5 to 6
hours (this will shorten total recipe time). Skim off and discard most of the fat.

Twenty minutes before serving, cook the rice according to the package directions.

Serve the beef over the rice, sprinkled with the sliced snap peas.