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Orange-Hoisin Short Ribs

February 24, 2008

This is the most involved crock pot recipe I make, since it involves a significant amount of time browning the meat and then sauteeing the onions before they go into the slow cooker. You need to do these steps, though, because the ribs are so fatty (even when well-trimmed).

I follow a rule of 1 lb. of short ribs per person, which makes for very generous servings. Some recipes suggest a half pound per person — probably 3/4 lb per is about right.

This is my favorite beef recipe, other than steak — I’m not usually a fan of stew-type dishes, so that’s saying something! Thanks to my father-in-law for taking the photo above and helping us eat up the ribs.

Orange-Hoisin Short Ribs
Adapted from Parents magazine

*Note: This recipe completely fills my 6-quart slow cooker.

6 lbs. beef short ribs, trimmed
1 large sweet onion, diced
3 tsp. crushed garlic (6 cloves)
2 heaping Tbsp. grated ginger (fresh is best, but I used jarred)
1 tsp. red pepper flakes
2 c. vegetable broth
1/3 c. hoisin sauce
2 Tbsp. brown sugar
4 Tbsp. red wine vinegar
1 orange, squeezed for juice and with the entire peel zested
chopped scallions for garnish

In a large skillet, sear ribs in two batches until golden brown, wiping the rendered fat out of the pan in between the first and second batch. (You’re just looking for color, they do not need to be cooked through.) Transfer ribs to your crock pot.

In the fat rendered from the second batch of ribs, saute onion over a medium heat until translucent, about 10 minutes. Add garlic, ginger, and red pepper flakes, cooking for another 5 minutes.

Add onion mixture on top of the ribs. Then add remaining ingredients except for scallions, and cover. Cook on HIGH for 4 to 5 hours.

Using a slotted spoon, transfer meat to a serving bowl (most of the bones will have separated from the meat). Garnish with scallions. Then ladle liquid into a fat separator and serve the strained gravy on the side.

Filed under: Beef,Crock pot