Filed Under: 20msc-tuesdaySelection, Beef, Child, Dinner, Family Gathering, Holiday, holiday-cooking, Pregnancy, Under 20 Mins

Asian Short Ribs

Sweet and savoury, these ribs pack a robust Asian punch and they are even tastier the next day. Make ahead and have a relaxed, delicious meal.

November 29th, 2015

By LeeAnne Wright

This year why not have a completely different dish on the table? A lot of Canadian families actually eat take away Chinese food for dinner on Christmas why not join them? Get half take-away and make half if you want..but don't miss out on these delicious, finger licking ribs. Make a double batch...they'll go fast.
Prep Time
Prep time: 20 minutes, In the slow cooker: 10 hours on low or 6 hours on high
  • 3 1/2 lbs beef short ribs, cut into 4 oz. portions
  • 1/4 cup flour
  • 1 tbsp oill
  • 3/4 cup soy sauce (or reduced sodium soy sauce)
  • 3 tbsp rice wine vinegar
  • 2 cloves garlic, peeled and smashed
  • 1 tbsp fresh ginger, minced
  • 1 stalk lemongrass, the tough outside removed, cut into thin slices
  • 1/4 cup light brown sugar
  • 1 cup water
  • 1/4 cup fresh orange juice
  • 1/4 cup Hoisin sauce
  • 2 tsp corn starch
  1. Season ribs with pepper. Dredge in flour, shaking off excess. In a frying pan, brown the ribs in oil over medium high heat. Transfer browned ribs into your slow cooker.

  2. Combine the soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, orange juice and Hoisin sauce and pour over ribs.

  3. Set slow cooker to low and cook for 10 hours or on high for 6 hours.

  4. When done, transfer ribs to a platter and keep warm. Drain the fat off of the cooking liquid.

  5. Place the remaining cooking liquid in a pot. Whisk in corn starch and bring to a boil. Reduce heat and simmer until thickened and reduced. Brush over ribs and serve.

Nutrients Per Serving

NUTRIENTS PER SERVING: 668 calories, 49 g fat, 32 mg calcium, 2,289 mg sodium, 20 g carbohydrates, 1 g fibre, 35 g protein. Excellent source of vitamin D and zinc; good source of niacin and iron.

Asian Short Ribs
Photography by Edward Pond

8 responses to “Asian Short Ribs”

  1. Camillle says:

    My recommendation for this recipe would be don’t add any extra salt that’s called for before frying the meat. The ingredients in the recipe are definitely salty enough.

  2. Ccbee says:

    What can be substituted for corn starch?? Toxic item in my house….

  3. Grace says:

    I would substitute the corn starch with flour, which is also a thickening agent.

  4. Anne Liptak says:

    Substitute Tapioca starch, that’s what I have on hand and will use. GL

  5. Karen says:

    I am very disappointed with this recipe. I didn’t use the flour but simply fried the short ribs and then put them in the slow cooker on low for 10 hours as indicated with the sauce. I followed the recipe exactly except I did not have lemongrass. They cooked overnight and smelled great but the sauce had all evaporated by the morning, they were dry and so salty that they were just not edible. I thought the recipe called for too much soy sauce (and I used the low sodium one)! I should have trusted my instincts and put in 1/4 c. of the soy sauce and not 3/4 c as indicated. Not only don’t I have dinner for tonight as I will have to throw them out but I wasted at least $12 on the meat and the rest of the ingredients.

  6. Carol says:

    I made this recipe last weekend and used all the ingredients called for they turned out fantastic and will become a family fave at our house……..Wonderful!

  7. Carol says:

    I did not salt at all with this recipe and did not thicken the sauce at the end, I found the sauce to be thick enough when it was done!

  8. a says:

    sound great but the following nutrients are definitely way too high for me to try this for my family 49 g fat & 2,289 mg sodium

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