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Asian Braised Short Ribs with Bok Choy

Monica
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Ingredients
  

  • 3 pounds short ribs I prefer boneless
  • salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 1 piece fresh ginger approximately 1 inch peeled and cut into thick slices
  • 5 garlic cloves smashed
  • 12 ounce can beer your choice...
  • 1/4 cup rice wine vinegar

For the Sauce

  • 2 tablespoons vegetable oil
  • 1/2 cup leeks white end thinly sliced and well rinsed. No leeks? You can use red or white onions instead!
  • 4 garlic cloves smashed
  • 1 piece fresh ginger approximately 1 inch peeled and cut into thick slices
  • 1 cup Hoisin sauce
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 1-15 ounce can diced tomatoes

For the Bok Choy:

  • 10-12 small heads baby bok choy cleaned, trimmed and cut into halves lengthwise (if heads are large adjust accordingly)
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt

Instructions
 

  • Begin by seasoning the ribs well with salt and pepper.
  • Heat oil in heavy skillet over high heat. (Make sure to have a splatter screen handy)
    3 tablespoons vegetable oil
  • Brown the ribs on both sides, don't overcrowd the pan to allow for proper browning.
    3 pounds short ribs
  • Transfer browned ribs to slow cooker set on high.
  • Add ginger slices, smashed garlic cloves, beer and rice wine vinegar to slow cooker.
    1 piece fresh ginger, 5 garlic cloves, 12 ounce can beer, 1/4 cup rice wine vinegar
  • Cook on high 4 hours or low up to 7 hours, turning ribs once.

Sauce

  • In pan used to brown ribs, add 2 tablespoons oil, leek slices, smashed garlic and sliced ginger. Cook until soft.
    2 tablespoons vegetable oil, 1/2 cup leeks, 4 garlic cloves, 1 piece fresh ginger
  • Add Hoisin sauce, rice wine vinegar, soy sauce and tomatoes.
    1 cup Hoisin sauce, 3 tablespoons rice wine vinegar, 2 tablespoons soy sauce, 1-15 ounce can diced tomatoes
  • Season with salt.
  • Simmer for about 25 minutes.
  • At this point, pull the pan from the heat and either use an immersion blender to puree the mixture or let it cool down a bit and transfer to a blender to blend until smooth.
  • Set aside.

Putting it all together:

  • About an hour before the ribs are finished cooking, add finishing sauce to crockpot working around the ribs to combine with the sauce already in the slow cooker.
  • Add an additional 1/4 cup to 1/2 cup of water to thin sauce to desired consistency.
  • Allow to cook until ribs are tender and sauce is heated through.
  • Once the sauce is heated through, add cleaned and cut bok choy to a wok or large pan with 2 tablespoons of oil, heated over moderately high heat.
    2 tablespoons vegetable oil, 10-12 small heads baby bok choy
  • Add salt and stir fry bok choy for two minutes.
    1/2 teaspoon salt
  • Reduce heat to medium-low and cover pan to steam the bok choy until crisp-tender approximately 2-3 minutes.
  • When ready to serve, remove the ribs and add the bok choy to the slow cooker, stirring to coat with the sauce.
  • Plate ribs and bok choy over rice and spoon the remaining sauce over the ribs.
  • Enjoy!