Sweet and Tangy Short Ribs (cookinglight)

2 T canola oil, divided
8, 6 oz bone-in beef short ribs, trimmed
3/4 c unsalted beef stock
1/3 c lower-sodium soy sauce
1/4 c rice vinegar
2 T grated peeled fresh ginger
2 T brown sugar
2 T sambal oelek or to taste
8 minced garlic cloves
1 12 oz can cola
1 star anise
1, 4 x 1″ orange rind strip
4 c diagonally cut carrot in 1″ pieces
1/4 c water
1 T cornstarch
2 c diagonally cut snow peas
1/4 c chopped fresh cilantro

Heat a large skillet over medium-high heat. Add 1 T oil; swirl to coat. Add half of beef to pan; cook 10 min, turning to brown on all sides. Remove beef from pan; place in a 6 qt electric slow cooker. Repeat procedure with remaining 1 T 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. 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 c 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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