Short ribs are one of the richest cuts of beef, and they are delicious in this easy ginger and soy braise. Many braised Asian dishes like this contain sugar, but this one stays sugar-free by using chopped pineapple to balance the saltiness. Star anise is sold in most spice sections of well-stocked grocery stores or Asian grocers, but you can use cloves instead. Serve with cauliflower “rice” if you like.
Prep time: 20 minutes
Cook time: 4 to 8 hours
JumpstartMD Box Counts: 3 Protein, 1 Carb
*Bone-in short ribs will yield 1-1/2 to 2-1/2 three-ounce servings
per pound. Boneless beef short ribs will yield 2-1/2 to 3 three-ounce servings of
cooked, trimmed beef per pound.
Ingredients for Asian Braised Short Ribs:
2 cups low-sodium beef broth
1/4 cup soy sauce
1 tablespoon unseasoned rice vinegar
4 to 5 ginger slices
1 teaspoon kosher salt
1 star anise or 2 whole cloves
1 pound boneless or 3 pounds bone-in short ribs
3 cups chopped pineapple, fresh or frozen
1 cup sliced leek, white and green parts
Chopped fresh cilantro
Directions for Asian Braised Short Ribs:
- In a medium bowl, combine the broth, soy sauce, vinegar, ginger, salt, and star anise. Set aside.
- In a large pan over medium heat, sear the short ribs for 5 to 7 minutes or until the edges of the meat are crispy and brown.
- Place the pineapple and leek in the slow cooker, then top with the short ribs. Pour the sauce over the top. Cover and cook until the meat is tender, on high heat for 4-5 hours or on low heat for 8 hours.
- Using a large spoon, scoop off the clear fat from the top of the stew and discard it. (Or, allow the stew to cool completely then refrigerate overnight; it will then be easy to remove the hard fat on top.)
- Remove the short ribs from the slow cooker. Strain the broth into a large bowl and pour over the ribs.
- Serve the stew with the cilantro.