EDIT: This recipe was updated on 5 October 2013. As my tastes evolve and recipe-writing skills improve, I have been moving through older recipes to update and improve my slow carb classics. Enjoy!
All you need for this recipe is a Crock Pot / slow cooker and lots of time… like 12 hours.
– 5 lbs short ribs (3 lbs boneless / 2 lbs bone-in)
– 10 garlic cloves, finely chopped/GarlicZoom’d
– 1 large red onion, cut in half and thinly sliced
– 1 medium shallot, finely chopped
– 3 scallion bulbs, thinly sliced
– 2 medium jalapeño peppers, thinly sliced
– 3 tbsp ginger*
– 6oz low sodium tamari
– 2-3 tbsp rice vinegar
– 2/3 cup beef stock
– 1 tbsp Sambal Oelek (Chili-Garlic paste)
– 1 lime, juiced
– 1 head Butterhead lettuce
– 1/2 head red cabbage, coarsely chopped
Seasoning (to taste):
1 tsp freshly cracked white pepper
1 tsp freshly cracked black pepper
1 tsp hot paprika
1/2 tsp coriander
1/2 tsp Chinese five spice
1/2 tsp chili powder
In the Crock Pot, combine the red onion, shallot, garlic, jalapeño pepper, scallions, and ginger. Rinse all the meat and pat dry, trimming some of the fat from the boneless ribs only. Cut the boneless ribs into thirds or quarters so they are about the same size as the bone-in ribs. Add ribs to the crock pot in sections, mixing as you go so the veggies are not all sitting on the bottom.
* Normally, peeling or grating ginger is a huuge pain in the butt, but not anymore! I picked up this little dude from Kitchen Kapers and he’s my new best friend (except for the GarlicZoom). I put it on the “serrated” option and got nice big pieces of ginger in a snap. Just chop ’em up and you’re ready to go!
In a medium-sized bowl, combine the lime juice, soy sauce, rice vinegar, and Sambal. Add beef stock and all the seasoning to the sauce and mix well. Sample mixture and adjust seasoning to taste – don’t panic if the taste seems very strong, it will cook down in the pot. (I don’t use any additional salt in this recipe because the soy sauce and Sambal add plenty of their own.) Pour the seasoned mixture over the meat and veggies in the crock pot and stir well (or try to at least).
Cook on low for at least 12 hours (this is usually an overnight dish for me). You will know that the dish is done when you remove the bones from the pot – the meat should come right off and they will look almost clean. Using tongs or a slotted spoon, remove the meat to a large bowl. Shred with tongs and a fork, or your hands, or whatever other utensil you like for shredding meat. Reserve a few tablespoons of the liquid to keep the ribs moist, but you don’t want the meat to be sitting in it.
Serve as tacos with butterhead leaves for a shell and red cabbage on top, or as a salad with shredded lettuce and cabbage. Mix mayonnaise and Sriracha for a tasty sauce, and add some Kimchi for a great side dish or topping.