There are days where I like nothing better than laboring for hours in the kitchen to put together a new and exciting meal. There are also days that I don't want to spend a lot of time cooking...and this recipe fits that bill to a "T". We're talking 10 minutes of browning and then toss everything into a slow cooker and walk away. If you are feeling exceptionally lazy, you can even skip the browning part.
This is a really easy dish with great Asian flavors. The meat melts on the bone during the eight hours it braises in the slow cooker. Once you've turned your slow cooker on, the only other things required to complete the meal are white rice and a full glass of wine. If you want the meal to be completely Paleo, skip the rice and serve the short ribs with a side of of Asian Cole Slaw: http://terrygruggen.blogspot.com/2011/05/asian-cole-slaw.html. This recipe serves four.
8 short ribs (about 3 pounds)
2 tablespoons peanut oil
1/2 cup soy sauce
1/4 cup honey
3 star anise
1, 3-inch piece cinnamon
5 nickel-size slices of fresh ginger
1/2 large yellow onion, cut in 1/4 inch slices (or 6 scallions, chopped)
1 teaspoon Sichuan peppercorns
Cilantro or chopped scallions for garnish
- Add peanut oil to a large skillet and turn heat to medium high. Working in batches, brown short ribs on all sides. Put browned ribs in slow cooker.
- Add soy sauce, honey, anise, cinnamon, ginger, onion slices and peppercorns to slow cooker. Stir, cover and turn slow cooker to low. Cook for 8 hours.
- After 8 hours, taste sauce and add salt if necessary. Divide ribs among serving plates, add garnish and serve.
Wine pairing: If you prefer white wine, try a New Zealand Sauvignon Blanc. If you prefer red wine, try a fruity California Zinfandel.