This Asian Short Rib Stew is the perfect transition from savory winter dishes to fresh and bright flavors in the spring.
Our slow cooker sometimes gets pushed to the side after winter (I speak for the crock pots, because the crock pots have no tongues). We forget this handy little kitchen helper when farmer’s markets are in full force and the grills are fired up (pun intended). Sometimes, having something ready for dinner that is easy, cooks in 1 pot, and is outside of your everyday recipe, is just what we need to enjoy that extra daylight we get in the spring (or an extra glass of wine to cheers kicking butt on this dinner for that matter).
This recipe is a winner winner chicken dinner (but with no chicken). If your spring is crazy already, add this into your weeknight menu (and add wine or sake), you won’t regret it.
- 3 lbs. beef short ribs
- 1/4 cup soy sauce
- 6 small cloves, minced
- 1/3 cup fresh ginger, minced
- 2.5 tbs. toasted sesame oil
- 4 scallions, sliced at an angle
- 3 whole carrots, cut into 3″ pieces
- 3 small heads baby bok choy
- 3 red onions, cut into wedges
- 1 cup beef broth
- 2.5 tbs. white vinegar
- salt and pepper
- steamed rice
- Combine short ribs, soy sauce, garlic, ginger, sesame oil, and 3/4 tsp salt and pepper in slow cooker, mix.
- Add carrots, onions, and broth.
- Cover and cook until beef is tender, on high for 7-8 hours. Varies on the size of short ribs. (If you’re home, you can test with a fork, it should almost fall apart. If you are concerned, cook it longer, it won’t hurt anything).
- Spoon fat from the top.
- Right before eating, stir in bok choy, scallions, and vinegar.
- Cook until bok choy starts to wilt.
- Serve over rice and top with additional fresh scallions.