• 9ec341d3b1b9975a5bb3869771d77ae4

Sweet And Tangy Short Ribs

Prep
Cook
Serves 8people
Ingredients
2
tbsp canola oil, divided
8
(6 oz) bone-in beef short ribs, trimmed
3/4
cup unsalted beef stock
1/3
cup lower-sodium soy sauce
1/4
cup rice vinegar
2
tbsp grated peeled fresh ginger
2
tbsp brown sugar
2
tbsp sambal oelek
8
minced garlic cloves
1
can (12 oz) cola
1
star anise
1
(4 x 1-inch) orange rind strip
4
cup (1-inch) diagonally cut carrot
1/4
cup water
1
tbsp cornstarch
2
cups diagonally cut snow peas
1/4
cup chopped fresh cilantro
Directions
1.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add half of beef to pan; cook 10 minutes, turning to brown on all sides. Remove beef from pan; place in a 6-quart electric slow cooker. Repeat procedure with remaining 1 tablespoon oil and beef. Add stock and next 9 ingredients (through rind) to slow cooker. Cover and cook on LOW for 8 hours or until beef is very tender. Carefully remove beef from pan; keep warm. Discard star anise and rind.
2.
Skim fat from surface of cooking liquid; discard fat. Pour cooking liquid into a large saucepan; bring to a simmer. Add carrot to pan; cook 20 minutes or until carrot is almost done. Combine 1/4 cup water and cornstarch, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Stir in peas; cook 2 minutes. Place 1 short rib in each of 8 shallow bowls. Ladle 1/2 cup sauce and vegetables over each serving; sprinkle evenly with cilantro.

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