Korean-Style Short Ribs with Chile-Scallion Rice (Slow cooker)

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Beef short ribs become tender in the slow dooker as the cooking liquid reduces to a sauce. Kimchi (Korean fermented cabbage) adds heat and a hint of tang to the dish.

Serving size: 1 short rib and about 1/3 cup rice mixture
Calories: 317, Fat: 11g (Sat: 4g), Protein: 17g, Carb: 33g, Fiber: 2g, Sugars: 10g, (added sugars 7g), Sodium: 408mg

Ingredients

• 1 1/2 Tbsp, extra-virgin olive oil, divided
• 3 lb. bone-in beef short ribs
• 1 cup chopped yellow onion
• 1/2 cup sake
• 1/2 cup unsalted beef stock
• 1/3 cup jarred kimchi (Korean fermented cabbage), chopped
• 1/4 cups reduced sodium soy sauce
• 1/4 cup packed light brown sugar
• 2 Tbsp Mirn
• 2 tsp. minced peeled fresh ginger
• 3 garlic cloves, crushed
• 2 red Fresno chilies, seeded, minced, and divided
• 1/3 cup sliced green onion, divided
• 3 cups hot cooked brown rice
• 2 Tbsp. chopped fresh cilantro

Preparation

Step 1

1. Heat tablespoon oil in a large skillet Over high. Add 1 1/2 pounds short ribs; cook 6 to 8 minutes, turning to brown on an sides. Remove browned short fibs from pan. Repeat procedure with remaining 1 1/2 pounds short ribs. Place browned short ribs and next 9 ingredients (through garlic) in a 6 quart electric slow cooker. Stir in 1 minced fresno chili. Cover and cook on low 8 hours or until meat is very tender.

2. Remove short ribs from slow cooker. Skim fat from cooking liquid; discard. Reserve cooking liquid.

3. Stir remaining 1 1/2 teaspoons Oil, remaining minced Fresno Chile, and 1/4 cup chopped green onions into rice. Divide rice mixture and Short ribs among 8 shallow bowls; spoon about ¼ cup liquid over each serving. Sprinkle evenly with remaining ¼ cup green onions and cilantro.