I recently tried this recipe for ginger short ribs, which is a lot different than my usual take on this cut of meat. I love ginger, so I figured it was worth a try.
I picked up the meat at Costco, boneless short ribs, but you can also use the ones with the bone. The raw ginger, and ginger beer give this dish a decidedly Asian twist. On the side, I kept to traditional sides-- mashed potatoes and some steamed asparagus.
Start with 2 pounds of beef short ribs. Add 4 Tablespoons of Tamari Soy Sauce (or regular soy) and combine in a Ziploc bag at least 30 minutes, or up to two hours. When done marinating, heat 2 Tablespoons of Canola oil in a large pan. Dust the ribs with flour and then sear and brown them a couple at a time, on all sides. When done, move them into the slow cooker. You don’t want to add all the ribs to the pan at once, because you’ll greatly reduce the amount of heat in the pan.
You’ll need two 12 oz bottles of ginger beer. I used Hitachino Nest Real Ginger Brew. Pour half of one beer into the hot pan and scrape all the brown bits off the bottom. Cook the beer down by half. Pour it onto the meat (now in the crockpot), and add the remaining 1.5 beers, along with the ginger, carrots, green onions, garlic, bay leaves, chile and some black pepper—quantities below.
- 1 knuckle Ginger, 10-12 slices in 1/2 inch rounds, plus 2 Tablespoons peeled and minced for the sauce
- One dozen baby carrots or two whole sliced carrots
- 4 green onions chopped
- 3 cloves Garlic, roughly chopped
- 2 bay leaves
- 1 fresh Thai chile
- Salt and black pepper to taste
Set your crockpot on low for six hours.
When the meat is fork tender, remove it and set aside under a foil tent. Discard the cooked veggies and bay leaves. Remove as much fat as possible—I have one of those grease separators, which is really an indispensable kitchen gadget! Strain the liquid into a sauce pan.
To the pan, add the minced ginger, and a little more Tamari or soy sauce, and pepper. Bring to a boil, reduce and simmer for about 15 minutes. Plate your ribs and pour sauce on top. Done!
These ribs were super delicious, meaty, and tender. The sauce added a nice gingery element, and layers of flavor.
What’s your favorite way to cook short ribs?
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