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Red Cooked Short Ribs
Red Cooked Short Ribs
Appliance: Slow Cooker - 4 quarts and larger
Optional: Contact Grill - 4 servings or larger (View tips)
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This Gluten Free recipe is part of the Braising Collection
Red Cooked Short Ribs
   5 dried shiitake mushrooms
   1/4 to 1/2 cup hot water
   1 tablespoon cooking oil for browning meat (optional)
   2 pounds beef short ribs (English cut, see Note)
   2 tablespoons minced peeled fresh ginger
   1 tablespoon grated orange rind
   4 garlic cloves, minced
   1/2 cup dry sherry
   1/2 cup less-sodium beef broth
   6 tablespoons low-sodium soy sauce or gluten free tamari
   1 tablespoon honey
   3 whole, dried red chilis
   1 (4-inch) cinnamon stick
   4 whole star anise

Rehydrate mushrooms for about 15 minutes in hot water to cover, weighing down if necessary, while preparing remaining ingredients.

Trim excess fat from short ribs. Rinse in cold water and pat dry.

If browning meat, Preheat contact grill according to manufacturer's instructions for browning meat or medium-high to high heat, depending on your model. Brush all sides of short ribs with cooking oil. Grill on all sides 3 to 4 minutes, until browned. This step is optional.

In the crock or inner bowl of slow cooker, combine ginger, orange rind, garlic, sherry, broth, soy sauce and honey. Mix well, until honey is dissolved. Drain mushrooms, reserving two tablespoons of the soaking liquid. Remove woody stems and cut mushroom caps in 1/8 inch slices. Add sliced mushrooms and soaking liquid to other wet ingredients and stir. Nestle short ribs in cooking liquid and add chilis, cinnamon and star anise.

Cover and cook on high for three to four hours, until internal temperature reaches 180 to 185 degrees(F).

Remove chilis, cinnamon and anise and skim fat from cooking liquid before serving. To thicken for a sauce, add the cooking liquid to the inner bowl of your rice cooker, or a small saucepan over medium high heat. Cook, stirring frequently, until reduced to desired consistency.

NOTE: This dish is designed to be made with English cut short ribs (about 3 inch cubes). If only flank cut (flat or Korean BBQ style) short ribs are available, reduce cooking time to two and a half to three hours.

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