Asian Braised Slow Cooked Short Ribs


Directions
- Heat sesame oil in large non-stick skillet over medium-high heat.
- Brown short ribs on all sides and place in the slow cooker,top with vegetables.
- Add all sauce ingredients to the skillet and combine well with pan drippings. Pour desired amount of mixture over beef and vegetables.
- Cook,covered,on HIGH setting for 3-4 hours or until beef reaches internal temperatures of 165°F (74°C) and is fork-tender.
- Transfer vegetables and short ribs to a plate.
- 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.
- Drizzle short ribs and vegetables with sauce.
- 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
Recipe Made With

CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
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Reviews
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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......
Janet B. | September 1, 2016
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No Green Onions
I tried to cook this but right when I was about finished, I noticed that there was Categorically no Green Onions in the photo provided. So I was not sure where I should put them. I don't recatmend this recipe.
Cat G. | February 24, 2019
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Rating by Mary
This rating was left without a review.
Mary . | February 21, 2014
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