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Thai Short Ribs
If you've had Korean short ribs, and loved them, you should definitely give these Thai short ribs a try! Short ribs, the flavorful, fatty cuts from the ends of the rib bones, may be my favorite red meat. Get the shorter, English cut short ribs if you can. The sauce is a classic Thai combination of hot, sour, salty, and sweet. A delight for the taste buds! Ingredients
- 3-4 pounds beef short ribs (English cut)
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- Oil spray
- 4 cloves minced garlic
- 2 Tbsp minced ginger
- 3 Tbsp hoisin sauce
- 2 Tbsp balsamic vinegar
- 1 1/2 Tbsp Fish Sauce (Thai or Vietnamese is fine)
- 1 Tbsp honey
- 1 Tbsp soy sauce
- 1 lime juice and finely grated zest
- 1 jalapeno pepper, stemmed, seeded and finely chopped
- 3 scallions, cut into thin slices
- 2 Tbsp freshly chopped cilantro
Directions
- Preheat a broiler on high. Season the meaty parts of the short ribs with salt and pepper and set bone-side down on an oven tray. Spray with oil and broil until the meaty parts are browned (about 10 minutes). Transfer to a 5-6 quart slow cooker.
- Mix together the garlic, ginger, hoisin, vinegar, fish sauce, honey, soy sauce, and lime juice and zest in a small bowl, and pour over the short ribs. Cover the slow cooker and cook until tender, about 3-4 hours on high or 6-8 hours on low.
- Transfer the ribs to a platter. Skim the fat from the liquid, then add the jalapeno, scallions, and cilantro and cook on high for 5 minutes. Spoon the sauce over the meat and serve.
- I served with roasted asparagus, white rice, and a salad,
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These were extremely flavorful and succulent. I love short ribs anyway you cook them, but these are spectacular!
I loved them! A lot of flavor, very tender.
Sounds really good! May try this for Derby Weekend.
It sounds brilliant - I've cooked spare ribs in many different ways and so far the most tender by far are ribs marinaded and steamed Chinese style (ribs chopped int bite size pieces). Before the steaming process which takes about 1 1/2 to 2 hours, the ribs are simmered in water for 10 minutes, which has the effect of removing most of the fat so that you don't have to skim off fat at the end, as in this recipe.
Great Web site by the way,
Clive (aged 74) UK
This meat is so good, it melts in your mouth!
this was really good. thanks Nancy!
I used boneless ribs. So this may have been my fault but thet were dry. The sauce was good.-
A little heavy on the lime, dont over cook in the searing step. And dont over cook in the crock pot. I chose 6-8 hours and they fell apart. Would rather then remained strips of flanken ribs., but otherwise well made.
Very nice ribs! Flavors are more subtle. Next time may marinate them for the day in this mixture. I cooked in the oven, covered, for 3 hours and the timing was perfect. One person mentioned lime...it smelled "limey" uncooked and settled down after cooked. The spice from the peppers is perfect. I reduced the sauce a bit, but, may prefer a pot sticker sauce served on the side. Will be making these on Friday for about 50 people with no fear!! Good stuff!
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