If there's one appliance in my kitchen that just doesn't get enough use, it's my slow cooker. Don't get me wrong, I use it as much as I possibly can, but to me the perfect time for the slow cooker is during those fall and winter months when the sun goes down early and the temperature drops below 60. That's when you want those thick, rich, cover-you-in-a-blanket kinds of stews, sauces and short ribs that warm you up all over. And since we're in the middle of October, I thought now would be the perfect time to pull out my trusty slow cooker and get it running again.
As I mentioned, short ribs are one of my favorite things to cook in the slow cooker. I just love how the meat falls off the bone after several hours of cooking and the sauce it usually cooks in is as amazing as the meat itself. So you can imagine how happy I was to find a delicious-sounding short ribs recipe in All You magazine. They suggested using soy sauce, hoisin sauce and ginger to give the ribs an Asian flair. Since I love all things Asian, especially if they're not too spicy, I knew these short ribs would be awesome. I wasn't wrong. And to complete the Asian experience, I served up those ribs with some steamed white rice -- perfect.
And you'll see personalized content just for you whenever you click the My Feed .
SheKnows is making some changes!