Slow Cooker Gingered Short Ribs with Green Rice Recipe

By cserumga

Makes 6 servings - 444 Cal, 5g fiber, 24g protein

Ingredients

• 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
• 4 medium carrots, chopped
• 2 medium onions, chopped
• 3 pounds bone-in beef short ribs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups uncooked Minute® Brown Rice
• 3 green onions, thinly sliced
• 3 tablespoons minced fresh cilantro
• 2 tablespoons chopped pickled jalapenos
• 3/4 teaspoon grated lime peel
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Preparation

Step 1

In a small bowl, whisk the first seven ingredients until blended. Place carrots and onions in a 5-qt. slow cooker. Sprinkle ribs with salt and pepper; place over vegetables. Pour broth mixture over top.

Cook, covered, on low 8-10 hours or until meat is tender.

Just before serving, prepare rice according to package directions. Stir in green onions, cilantro, jalapenos and lime peel.

Remove ribs to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 2 minutes or until thickened. Serve with ribs and rice.
Yield: 6 servings.