Crock Pot Asian Short Ribs
It seems that every food blogger has a recipe for short ribs. Having endlessly searched through blog after blog, I noticed this common thread quite quickly. You see these recipes would always stand out amongst the rest. It’s hard to read “Braised Short Ribs” or “Korean Style Short Ribs” & not take a moment to check it out. Something about short ribs just sounds so alluring. In all honesty, I had no idea what a short rib even was until about 4 days ago. Sure I knew what they looked like; thick, juicy, & slightly resembling something out of Bedrock (Fred Flintstone’s hometown of course). I knew it was a cut coming from a cow & not pork but how exactly a short rib differed from a standard rack of beef ribs, that was the golden question…and WHAT exactly made them short?
Assuming you too could benefit from a quick short rib 101, here it is in a nutshell. Short ribs are referred to as short ribs because they come from the part of a cow called the short plate. In short ribs, the meat is located on top of the bone. As you can see from the diagram above, the short plate is located next to more familiar & inexpensive cuts of beef like brisket & flank steak.
Short ribs are best cooked low & slow with moist heat. Why? Because short ribs are comprised of lots of fat (why they are so delicious) & a type of connective tissue known as collagen. Unlike collagen’s counterpart, elastin, collagen will soften as it is heated. When short ribs are cooked long enough the fat & collagen will melt. As the fat & collagen drip off onto the meat it lubricates the muscles providing oodles of wonderful flavor!
So, I finally decided to join the ranks of many & try my hand at making short ribs. I enlisted the aid of my trusty crock-pot because nothing says low & slow quite like the old stand by. There were so many wonderful recipes online & through many Google searches I decided to incorporate some Asian flavors.
I couldn’t get over how juicy & tender the final product was. The drippings mix with the soy sauce & Korean bbq sauce to make an amazing broth that is excellent poured over a bed of noodles. This dish is more reminiscent of a stew rather than ribs as the meat literally falls of the bones during the cooking process, leaving chunks of tender beef floating behind. Right before serving I brushed the beef with a dab of sesame oil to punch up the Asian flavors even more. It was heavenly.
Oh, & Happy Earth Day!!!!
Recipe Adapted From: Real Simple