• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
She's Cookin' | food and travel

She's Cookin' | food and travel

culinary travel with a side of heart healthy recipes and libations

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • Home
  • Recipes
    • Appetizers
    • Baking + Sweets
    • Breakfast-Brunch
    • Drinks
    • Heart Healthy
    • Main Dish
    • Meatless Monday
    • Pasta
    • Salads
    • Seafood
    • Sides
    • Soups
    • Veggies
  • Drinks
  • Low Sodium Tips
  • Travel
    • Belize
    • CHINA
      • Beijing
      • Hong Kong
      • Shanghai
    • EUROPE
      • Amsterdam
      • Brussels
      • Cannes
      • Paris
      • Ireland
    • JAPAN
      • Osaka
    • U.S.
      • Central Coast, CA
      • Chicago
      • Eureka Springs, AR
      • Gulf Coast, MS
      • Huntington Beach, CA
      • Idaho
      • Little Saigon, CA
      • Louisville, KY
      • Malibu, CA
      • Napa Valley
      • North Carolina
    • Tours – Food and Farm
    • Travel Guides
  • OC Dining & Events
    • Anaheim
    • Brea
    • Costa Mesa
    • Dana Point
    • Huntington Beach
    • Irvine
    • Laguna Beach
    • Newport Beach
    • Orange
    • Santa Ana
    • Sushi restaurants
    • Tustin
    • Westminster
  • Lifestyle
  • About
    • Let’s Work Together
    • General Disclaimer
    • Privacy Policy

Double Duty Dinners: Asian Short Ribs

February 2 by Priscilla 8 Comments

Share
Tweet
Pin
Yum
Email
Buffer
Reddit
Share

Fork-tender short ribs do double duty in an Asian twist on beef stew the first night, then are reinvented with noodles, greens and spicy Kimchi for a second comforting meal.

Double Duty Dinners: Asian Short Rib Stew | ShesCookin.com
Jump to Recipe

Slow cooker meals are a lifesaver for busy households, especially when you can get two, or even three, meals from one cut of meat. Except for the BBQ pulled pork (that tastes like it was slow-roasted for hours on the grill) that I make in the summer, the brisk days and long nights of fall and winter are prime season for warm, satisfying crock pot soups, stews, and braised meat and poultry.

Even though I cook a lot doesn’t mean I like spending hours in the kitchen –  I’m all about simple preparations that highlight quality ingredients and the fresh, seasonal produce that we’re so lucky to have access to here in Southern California.  Plus, the unusually cold weather we’ve been having – don’t smirk, we’ve had temps in the 30’s, with frost even, and we’re wimps – makes me lazy. So double duty meals are cause for a happy dance – because then economies of scale (corporate speak) comes to play in the kitchen which leaves me more time to devote to other things, like snuggling under a fuzzy throw and catching up on past seasons of Downton Abbey 🙂

Double Duty Dinners: No-Soy Short Rib Udon | ShesCookin.com

Here, I cooked 3 1/2 pounds of beef short ribs imbued with a subtle Asian flavor achieved without using any soy sauce, so besides being delicious  it’s also Low Sodium. I cooked the beef short ribs in the crock pot on a Sunday during the day, refrigerated it that night, and skimmed the fat the next day before cooking it on Low for a few more hours. Dinner prep for Meal #1 was simple: cook the rice and sauté the vegetables.

For Meal #2, warm a quart of homemade vegetable broth or store-bought low sodium beef or vegetable broth, add the shiritake or rice noodles, cook according to package directions. Stir in the greens – I used Gai Lan – also known as Chinese broccoli and my new favorite green; but spinach, mustard greens, kale, or collard greens will do fine. Add cubed extra firm tofu and sliced scallions, sprinkle with Japanese togarashi. Serve with Kimchee (also, kimchi) – a Korean condiment of spicy fermented vegetables, most commonly, cabbage.

Beef Short Rib Noodle Soup with Greens

Cooking Tip:  Cooking meat in a slow cooker is similar to the ultimate cold-weather technique of braising long hours in the oven. Just as with braising, there are a few steps to perform that ensure a complex and deeply flavored dish. I know that some people swear you can just throw a chicken or meat in the slow cooker and be done with it, but mouth-watering, fall-off-the bone results take a little more effort, especially when cooking beef or pork : (1) sear the meat; (2) deglaze the pan – add a little wine or broth to the pan and scrape up browned bits and cooking juices to add to the cooking liquid; (3) sauté your vegetables before adding to the slow cooker, this allows the natural sugars to caramelize and deepens the flavor of your stew or soup; and (4) add the vegetables to the meat later in the cooking cycle if possible.  Note: I prefer to cook my vegetables separately to maintain their vibrant colors because they tend to get brownish looking when cooked all together, but that’s me…

Print
Slow Cooker Asian-style Short Rib Stew
Fork-tender short ribs do double duty in an Asian twist on beef stew the first night, then are reinvented with noodles, greens and spicy Kimchi for a second comforting meal.
Course: Main
Cuisine: Asian-inspired
Servings: 6 servings
Author: Priscilla
Ingredients
  • 3.5 pounds short ribs
  • 1/2 cup red wine
  • 1/2 cup rice wine vinegar
  • 2 tablespoons sesame oil
  • 1/2 jalapeño seeded and finely chopped (about 1 teaspoon)*
  • 1 inch freshly grated ginger
  • 4 cloves garlic
  • 1 cup white or brown rice prepared according to directions
  • 6 small carrots cut into 1 inch pieces
  • 1/2 red bell pepper chopped
  • Handful of pea shoots about 4 ounces
  • 1/2 onion
  • 1 tablespoon avocado oil
  • 1 teaspoon Chinese Five Spice Powder
  • Garnish: Gomasio Black & Tan sesame seeds
Instructions
  1. Heat a skillet over medium high heat and brown the short ribs in batches. Place them in the slow cooker.
  2. In a small mixing bowl, whisk together the red wine, rice vinegar, sesame oil, jalapeño, and garlic. Pour over the short ribs. Cook on High for 5-6 hours or Low for 8-10.
  3. Prepare the rice. Steam the carrots in the microwave for 2 minutes to partially cook. Heat a skillet or wok with avocado oil over medium heat. Add the carrots, onions, and bell pepper and cook for 5 minutes, stirring occasionally. Sprinkle the Chinese Five Spice powder on top of the vegetables and add the pea shoots, stir to combine. Cook for 2 minutes until the pea shoots are tender.
  4. To serve: place a scoop of rice in a bowl with several short rib pieces and vegetables, spoon sauce over and sprinkle with sesame seeds.
Recipe Notes

I prefer to cook the short ribs the day before I plan on serving them, so the sauce can be refrigerated overnight. This allows you to remove the fat layer before reheating the short ribs and sauce for the stew the next day. Reheat in the slow cooker on Low while you’re at work or at least a few hours before you plan to serve the stew.

The stew easily serves 3-4 with enough left over to make soup for another meal.

Edited 1/10/16 – if you’re following a paleo or Whole 30 diet, eliminate the tofu and rice noodles (or sub zoodles) which also makes this soups super easy to throw together! 

If you like this recipe and want to make it later, Pin this collage to one of your boards ⇓

Asian Short Rib Beef Stew, Short Rib Noodle Soup with Greens

Did you know that Gai Lan is among the 5 most nutrient dense vegetables along with asparagus, beet greens, cilantro, and rapini?

“Nutrient dense” means that the vitamin and mineral content of these foods are high when compared with total calories. Continuing my “Get Your Greens” on series, I have more recipes coming featuring Gai Lan and beet greens. I highly recommend the new cookbook by Cathy Thomas and Melissa’s Produce, “50 Best Plants on the Planet“. The people at Melissa’s are absolute produce gurus who strive to bring consumers the best fruits and vegetables from independent farmers and expand the American palate by bringing “exotic” varieties to the marketplace. All three of the cookbooks they’ve published with Cathy Thomas, award-winning food columnist for the Orange County Register, cookbook author, instructor and culinary tour operator extraordinaire who has studied with famous chefs around the world, are full of valuable information on familiar and unfamiliar fruits and vegetables, nutritional facts, and delicious recipes and ideas on how to cook with produce.

50 Best Plants on the Planet, Cathy Thomas, Melissa's Produce

 

Related

You Might Also Like:

  • beef stew with guinness, Irish stew with Guinness
    Beef and Guinness Stew

    For people who aren't keen on the traditional St. Patrick's Day fare of Corned Beef…

  • Corfiote Fish Stew

    With most of the country in the midst of a deep freeze, I thought a…

  • Slow Cooker Pork and Beans
    Slow Cooker Pork and Bean Stew

    Way better than canned, this slow cooker pork and bean stew is pure comfort food…

Share
Tweet
Pin
Yum
Email
Buffer
Reddit
Share

Category Heart Healthy| Main Dish| She's Cookin'| Soups Tags Asian short rib stew| Rice noodle soup| short ribs

Previous
Greenleaf Goes Big in OC
Next
Chinese New Year 2013: Year of the Snake
logo
Food Advertising by

Reader Interactions

Comments

  1. Laura (Tutti Dolci)

    February 2 at 3:00 pm

    This stew looks mouthwatering, I love the Asian flavors!

    Reply
  2. Angie@Angie's Recipes

    February 3 at 1:42 am

    The short rib stew looks unbelievably delicious! My mom used to make gailan stir-fried with Chinese rice wine…very delicious.

    Reply
  3. Ben the Crock Pot King

    February 3 at 3:32 pm

    HI,
    Thank you so much for the recipe! The pics say it all:)You really never see a Asian recipe. So when I saw this I made a conscious effort to spread the word!
    Thank you again,
    Ben from Crock Pot King

    Reply
    • Priscilla

      February 3 at 10:16 pm

      Hi Ben – I’ve been working hard on creating dishes with Asian flavors that do not include soy sauce, miso, or fish sauce because they are all too high in sodium. So glad you like the recipe and thank you for spreading the word:)

      Reply
  4. RavieNomNoms

    February 4 at 11:16 am

    All sorts of delicious!

    Reply
  5. Patty

    February 5 at 8:05 pm

    I’m such a fan of Asian style short ribs-need more good crockpot recipes-thanks for this one my dear xoxoxo Patty

    Reply
  6. Jean

    February 13 at 7:41 pm

    I grew up eating something similar to your rice noodle soup and I can just imagine how flavorful it must be. I love that you were able to create two distinctly different dishes out of the short ribs. Chinese broccoli is a favorite, too. 🙂

    Reply
  7. Priscilla Baxter

    July 20 at 9:20 am

    Can’t wait to try this!

    Reply

We love hearing from our readers! Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Get Adventures by Email

logo
Food Advertisements by

Travel with Me

logo
Food Advertisements by

Top Posts

Luscious Lemon Meringue Cocktail
Low Sodium Homemade Country Biscuits
5 Everyday Foods That Go Well With Port Wine
Potato, Carrot and Lentil Soup for the New Year
Ina Garten's Lemon Chicken Breast
Holiday Cocktails for Bourbon Lovers
logo
Food Advertisements by
  • Home
  • Recipes
  • Drinks
  • Low Sodium Tips
  • OC Dining & Events
  • Travel
  • About

Footer