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