{"id":642,"date":"2020-08-02T17:51:59","date_gmt":"2020-08-02T17:51:59","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=642"},"modified":"2024-02-09T21:35:22","modified_gmt":"2024-02-09T21:35:22","slug":"slow-cooker-short-ribs-braised-in-spicy-black-bean-sauce","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/slow-cooker-short-ribs-braised-in-spicy-black-bean-sauce\/","title":{"rendered":"Slow Cooker Short Ribs Braised in Spicy Black Bean Sauce"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Slow Cooker Short Ribs Braised in Spicy Black Bean Sauce<\/span><\/h2>\n
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Short Ribs Braised in Spicy Black Bean Sauce is a simple but flavorful dish you can make in your slow cooker. It\u2019s a simple recipe for Asian-style short ribs to serve with stir-fried Asian greens or rice \u2014 or both. If you like, add a good pinch of five-spice powder to the black-bean mixture; if you don\u2019t have any, don\u2019t worry \u2014 it is delicious without it.<\/span><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Cathy Thomas<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 4<\/span> pounds<\/span> beef short ribs<\/span><\/li>
  • \u00bc<\/span> cup<\/span> finely chopped shallots<\/span><\/li>
  • 1<\/span> teaspoon<\/span> minced fresh ginger<\/span><\/li>
  • \u215b to \u00bc<\/span> teaspoon<\/span> dried red chili flakes<\/span><\/li>
  • 3<\/span> tablespoons<\/span> black bean sauce with garlic<\/span> see cook\u2019s notes<\/span><\/li>
  • 2<\/span> tablespoons<\/span> sake or vodka<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> cracked black peppercorns<\/span><\/li>
  • Grated zest and juice of 1 orange<\/span><\/li>
  • 2<\/span> green onions<\/span> trimmed, thinly sliced<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Position broiler rack 6 to 7 inches from broiler element. Broil ribs on both sides, turning once, until well browned, about 10 minutes per side. Drain on paper towels. Separate ribs if in strips. Place in slow cooker.<\/span><\/div><\/li>
    • In a bowl, combine all remaining ingredients except green onion. Spoon over short ribs and toss to combine. Cover and cook on low setting for 10 to 12 hours or on high setting for 5 to 6 hours, or until meat is tender and falling off the bone.<\/span><\/div><\/li>
    • Serve ribs and sauce over cooked rice or saut\u00e9ed Asian mustard greens. Garnish with finely chopped green onions.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      If you have any leftovers, make a quick soup. Heat beef broth with some sliced carrots and diced onion. When the vegetables are tender, add the leftover greens, meat and sauce (if any). Season to taste with a little hot sauce. Garnish with chopped fresh parsley.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":639,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":"","jetpack_post_was_ever_published":false},"categories":[135,136,765],"tags":[],"class_list":["post-642","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","category-entree","category-slow-cooker"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2020\/08\/SlowCookerShortRibsInSpicyBlackBeanSauce.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/642","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=642"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/642\/revisions"}],"predecessor-version":[{"id":643,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/642\/revisions\/643"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/639"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=642"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=642"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=642"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}