Sweet and Tangy Short Ribs

As you can see on my Recipe Index, I love beef - 16 recipes so far.  This is my second short rib recipe.  The other one, BBQ Beef Short Ribs, is also a slow cooker recipe and is also rich and full of flavors.  Use discretion on the garlic - this calls for 8 garlic cloves and slow cookers tend to "beef up" (pun intended) flavors.  There is a step at the end that I've run into before, without much success.  It calls for "carefully" removing the short ribs and skimming off the fat.  How do you remove 4 chunky objects without stirring the fat back into the liquid?  I can't.  The simmering of carrots and snow peas in the sauce is clever and really completes the dish.

I've included a photo of all of the ingredients, because the list is amazing, but don't be put off by that and don't leave anything out.  If you love short ribs, it is well worth the effort. I wanted something to sop up the sauce so I served it with couscous rather than in a bowl.

4 servings

19 calculated  points

Cabernet Franc, Malbec, Syrah

Ingredients

• 2 tablespoons canola oil, divided
• 8 (6-ounce) bone-in beef short ribs, trimmed
• ¾ cup unsalted beef stock
• ⅓ cup lower-sodium soy sauce
• ¼ cup rice vinegar
• 2 tablespoons grated peeled fresh ginger
• 2 tablespoons brown sugar
• 2 tablespoons sambal oelek
• 8 minced garlic cloves
• 1 (12-ounce) can cola
• 1 star anise
• 1 (4 x 1-inch) orange rind strip
• 4 cups (1-inch) diagonally cut carrot
• ¼ cup water
• 1 tablespoon cornstarch
• 2 cups diagonally cut snow peas
• ¼ cup chopped fresh cilantro

Directions

1. Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add half of beef to pan; cook 10 minutes, turning to brown on all sides. Remove beef from pan; place in a 6-quart electric slow cooker. Repeat procedure with remaining 1 tablespoon oil and beef. Add stock and next 9 ingredients (through rind) to slow cooker. Cover and cook on LOW for 8 hours or until beef is very tender. Carefully remove beef from pan; keep warm. Discard star anise and rind.
2. Skim fat from surface of cooking liquid; discard fat. Pour cooking liquid into a large saucepan; bring to a simmer. Add carrot to pan; cook 20 minutes or until carrot is almost done. Combine 1/4 cup water and cornstarch, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Stir in peas; cook 2 minutes. Place 1 short rib in each of 8 shallow bowls. Ladle 1/2 cup sauce and vegetables over each serving; sprinkle evenly with cilantro.