I served these short ribs as a secondary dish at this past weekend’s party. I wanted to offer my guests an alternative in case lasagne didn’t appeal to them. My inspiration for the recipe that came together here was the excellent version that I tasted at Lisa’s (Authentic Suburban Gourmet). I was fortunate enough to taste her Hoisin and Orange Braised Short Ribs at a dinner party she threw a couple of years ago and I have never forgotten them. Had I been more decisive about my party menu, I would have prepared my short ribs exactly the way Lisa did (I highly recommend her recipe). However, I waffled until the last minute about serving ribs alongside an already meat-based lasagne, so I didn’t have all the ingredients required to prepare her version by the time I got my act together. I also anticipated that the oven would be too busy to accommodate another dish so I went the slow cooker route instead.
This is what I ended up with based on what I had available. I threw all the ingredients into the slow cooker, crossed my fingers that I wouldn’t botch the recipe too much and forgot about it. A few hours was all it took for the meat to be fall-off-the-bone tender. The soy sauce and sugar lent deep flavor without being cloyingly rich while the orange juice and ginger provided some brightness. The ribs were a hit with my friends and I’ve been happily enjoying leftovers since. I do recommend cooking this the day before–the flavors were better the next day.
Thanks so much for the inspiration, Lisa!
- 4 – 4½ pounds beef short ribs
- ¾ cup soy sauce
- ⅓ cup + 1 – 2 tablespoons brown sugar (loosely packed)
- ¼ cup rice vinegar
- ½ cup orange juice
- 4 cloves garlic, crushed
- 1 Tablespoon fresh ginger, grated
- 1 teaspoon dried chili flakes
- 3 carrots, peeled and cut in 1-2 inch pieces
- Combine all the ingredients in a slow cooker and cook on High for 4-4½ hours (or low for about 6 hours). Stir once or twice throughout the cooking period. The ribs were super tender at the 4.5 hour mark.
- The flavors are best when reheated the next day so I recommend cooking a day ahead. The steam from the slow cooker will create a lot of sauce. I separated the sauce from the beef once it was cooked, refrigerated and threw out the fat that solidified at the top. I added back the sauce when I reheated the short ribs the next day.