Asian Braised Slow Cooked Short Ribs

Delicious, tender slow cooked Asian short ribs are made with Campbell's beef broth, hoisin sauce, chili garlic sauce & red wine vinegar.

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

You select your ingredients with care. Select your broth the same way.

  • Prepared in Canada using only All Natural Flavours

  • Seasoned to perfection with a blend of spices for a rich, authentic beef flavor

  • 30% less sodium than our regular Ready To Use variety

  • Gluten-free

  • Campbell’s® - #1 selling broth in Canada!

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Ingredients


  • Ingredients:

  • 1 tbsp (15 mL) sesame oil
  • 2 lb (908 g) beef short ribs
  • 1 each red onion, sliced
  • 1 each carrots, sliced
  • 2 stalks celery, sliced
  • 1 cup (250 mL) shiitake mushrooms, sliced
  • 2 cups (500 mL) baby bok choy
  • Sesame seeds, toasted (optional)
  • Green onion, chopped (optional)

  • Sauce:

  • 2 tbsp (30 mL) rice wine vinegar
  • 2 tbsp (30 mL) reduced sodium soy sauce
  • 1 tsp (5 mL) Worcestershire sauce
  • 2 tbsp (30 mL) sriracha hot chili sauce,
  • 1 carton CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
  • 1 clove garlic, chopped
  • 1/2 cup (125 mL) sodium reduced hoisin sauce

  • Thickener:

  • 1/4 cup (60 mL) cornstarch
  • 1/4 cup (60 mL) water

Directions

  1. Heat sesame oil in large non-stick skillet over medium-high heat.
  2. Brown short ribs on all sides and place in the slow cooker,top with vegetables.
  3. Add all sauce ingredients to the skillet and combine well with pan drippings. Pour desired amount of mixture over beef and vegetables.
  4. Cook,covered,on HIGH setting for 3-4 hours or until beef reaches internal temperatures of 165°F (74°C) and is fork-tender.
  5. Transfer vegetables and short ribs to a plate.
  6. Skim any oil from the top of the liquid and discard. Pour liquid into a skillet and bring to a boil. Mix cornstarch and water and add to thicken the sauce.
  7. Drizzle short ribs and vegetables with sauce.
  8. Garnish with toasted sesame seeds and green onions.

Recipe tips

  • If you like your vegetables crunchy,add vegetables to slow cooker when you have 30mins to 1 hour cook time remaining
  • Use up left over sauce in a vegetable stir-fry for a delicious quick dinner.
  • If you don't own a slow-cooker,cook in a heavy dutch oven pot at 325 °F (160 °C) in the oven for about 3 hours or until fork tender

Ratings & Reviews

(2)
  • Janet B.

    September 1, 2016

    Review by Janet B.

    This was a very good recipe, the only thing is I didn't use salt reduced ingredients and it was a bit to salty...will make it again but with sodium reduced......

    Was this helpful?

    (2) (0)
  • Mary .

    February 21, 2014

    Rating by Mary

    This rating was left without a review.

    Was this helpful?

    (0) (0)

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 540
Fat 19 g
Sodium 980 mg
Carbohydrate 35 g
Dietary Fibre 5 g
Calcium 10 %DV
  • Two servings of vegetables
  • Source of calcium
  • Source of fibre
  • Source of protein

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