Tonight's Dinner: Cantonese short ribs
A slow cooker, a few spices and a nice sauce are all you need to make a wonderfully hearty dinner that's perfect for those chilly evenings.
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.
Cantonese short ribs
- 1 cup all-purpose flour
- 1 teaspoon smoked sea salt
- 1/2 teaspoon ground black pepper
- 2-1/2 pounds short ribs, cut into 2 or 3-inch pieces
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 (3 inch) piece of fresh ginger, peeled and minced
- 2 cloves of garlic, minced
- 1 cup red wine
- 1/2 cup hoisin sauce
- 2 tablespoons soy sauce
- 1/2 teaspoon Chinese five-spice powder
- In a large bowl, combine the flour, salt and pepper. Toss ribs in seasoned flour, shaking off the excess.
- Warm the oil in a large skillet over medium-high heat. Working in batches, cook the ribs, turning with tongs, until browned on all sides, about 10 minutes. Transfer the ribs to the slow cooker.
- Add the onion, ginger and garlic to the drippings in the skillet. Cook, stirring often, until slightly softened, two to three minutes. Pour in the red wine, increase the heat to high and bring to a boil, stirring with a wooden spoon to pick up the browned bits on the bottom of the skillet. Stir in the hoisin sauce, soy sauce and five-spice powder until well combined. Pour the contents of the skillet over the ribs in the slow cooker.
- Cover the slow cooker and cook for three to four hours on high. Transfer ribs to platter, spoon liquid over the ribs and serve with steamed white rice.