The slow cooker makes a masterpiece of beef short ribs as the meat becomes buttery tender and the cooking liquid reduces to a spicy, deeply savory sauce. Sake, a dry rice wine, and mirin, a stronger, sweeter rice wine, balance each other here (the alcohol will cook off as the dish simmers). Both are available at most grocery stores. Spicy, tangy kimchi, or Korean-style fermented cabbage, adds heat and complexity to the dish.
1 1/2 tablespoons extra-virgin olive oil, divided
3 pounds 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 cup reduced-sodium soy sauce
1/4 cup packed light brown sugar
2 tablespoons mirin
2 teaspoons minced peeled fresh ginger
3 garlic cloves, crushed
2 red Fresno chiles, seeded, minced, and divided
1/2 cup sliced green onions, divided
3 cups hot cooked brown rice
2 tablespoons chopped fresh cilantro
Added sugars 7g
Calcium 3% DV
Potassium 12% DV
How to Make It
Heat 1 tablespoon oil in a large skillet over high. Add 1 1/2 pounds short ribs; cook 6 to 8 minutes, turning to brown on all sides. Remove browned short ribs 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 chile. Cover and cook on low 8 hours or until meat is very tender.
Remove short ribs from slow cooker. Skim fat from cooking liquid; discard. Reserve cooking liquid.
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 1/4 cup cooking liquid over each serving. Sprinkle evenly with remaining 1/4 cup green onions and cilantro.
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