Slow-Cooker Asian Braised Beef Short Ribs

SERVES 4 TO 6

TO PREP 15 MINUTES 
TO COOK 9 to 10 HOURS ON LOW OR 6 to 7 HOURS ON HIGH
TO FINISH 10 MINUTES

Ingredients:
1/4 cup chicken broth
3/4 cup hoisin sauce
3 scallions, white parts minced, green parts sliced thin
4 teaspoons Asian chili-garlic sauce
1 tablespoon instant tapioca
5 pounds bone-in English-style short ribs, trimmed
Salt and pepper

Method:

1. Combine broth, hoisin, scallion whites, chili-garlic sauce, and tapioca in slow cooker. Season short ribs with salt and pepper and nestle into slow cooker.
2. Cover and cook until beef is tender, 9 to 10 hours on low or 6 to 7 hours on high.
3. Transfer short ribs to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. Skim excess fat from surface of sauce. Pour sauce over short ribs and sprinkle with scallion greens. Serve with egg noodles or rice.

NIGHT TIME PREP
• Scallions can be prepared; refrigerate.
• Short ribs can be trimmed and seasoned; refrigerate.