How To Make Braised Short Ribs with Spring Onion & Coriander
Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.
Serves:
Ingredients
- 2 lbs short ribs
- 2 tbsp vegetable oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp ground ginger
- 1 tsp red pepper flakes
- 4 spring onions, sliced
- 1/4 cup chopped coriander
- Salt and pepper to taste
Instructions
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Preheat the oven to 325°F (160°C).
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Heat the vegetable oil in a large oven-safe pot over medium-high heat. Brown the short ribs on all sides, then remove and set aside.
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In the same pot, sauté the onion and garlic until softened.
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Return the short ribs to the pot and add the beef broth, soy sauce, brown sugar, rice vinegar, ground ginger, and red pepper flakes. Stir to combine.
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Cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are tender.
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Remove the pot from the oven and skim off any excess fat from the top.
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Serve the braised short ribs hot, garnished with sliced spring onions and chopped coriander.
Nutrition
- Calories : 485kcal
- Total Fat : 30g
- Saturated Fat : 11g
- Cholesterol : 112mg
- Sodium : 1220mg
- Total Carbohydrates : 17g
- Dietary Fiber : 1g
- Sugar : 11g
- Protein : 35g
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