Ingredients

Here are the following ingredients:

• 2 lb (1 kg) Beef Bone-in Short Ribs, about 2 inches (5 cm) thick
• Salt and fresh ground pepper
• 1 tbsp (15 mL) sesame oil
• 1 large red onion, cut lengthwise into thick wedges, layers separated
• 1 large carrot, sliced
• 2 stalks celery, sliced
• 1 cup (250 mL) shiitake mushrooms, halved
• 1 tbsp (15 mL) chopped garlic
• 1 carton (900 mL) sodium-reduced beef broth
• ½ cup (125 mL) hoisin sauce
• 2 tbsp (30 mL) EACH soy sauce and rice vinegar
• 2 tbsp (30 mL) chili garlic sauce (or splash of Sriracha or sambal oelek hot sauce)
• 1 tsp (5 mL) Worcestershire sauce
• 4 baby bok choy
• 1 cup (250 mL) whole baby corn
• Green onions, sliced
• Sesame seeds

Shopping List

Here are the following shopping items to buy:

• 2 lb (1 kg) Beef Bone-in Short Ribs, about 2 inches (5 cm) thick
• Salt and fresh ground pepper
• Sesame oil
• 1 large red onion
• 1 large carrot
• 2 stalks celery
• Shiitake mushrooms
• Garlic
• 1 carton (900 mL) sodium-reduced beef broth
• Hoisin sauce
• Soy sauce
• Rice vinegar
• Chili garlic sauce (or splash of Sriracha or sambal oelek hot sauce)
• Worcestershire sauce
• 4 baby bok choy
• 1 cup (250 mL) whole baby corn
• Green onions
• Sesame seeds

Method

Follow these cooking methods/directions:

1. Pat short ribs dry with paper towel; season all over with salt and pepper to your taste. Heat sesame oil over medium-high heat in a heavy pan. Brown short ribs, turning, until browned on all sides. Transfer to a large bowl.

2. Add onion and carrots to pan; cook, stirring, for 3 minutes or until starting to soften. Add celery, mushrooms and garlic; cook, stirring for 3 minutes or until starting to soften. Transfer to a bowl with beef.

3. Add broth to pan and bring to a boil, scraping up any brown bits. Stir in hoisin sauce, soy sauce, vinegar, chili sauce, and Worcestershire. Set a minimum 5-qt (5 L) slow cooker to LOW setting. Transfer beef, vegetables and any accumulated juice and sauce to the slow cooker.

4. Cover and cook on LOW for 6 to 8 hours or until beef is fork-tender.

5. Meanwhile, cut bok choy in half lengthwise. Stir bok choy and baby corn into slow cooker. Cover and cook on LOW for 15 minutes or until bok choy is tender crisp.

6. Transfer short ribs and vegetables to platter with a slotted spoon; keep warm.

7. Skim any fat from the top of sauce and discard. Cut ribs into 6 portions. Drizzle sauce over ribs and vegetables. Garnish with green onions and sesame seeds.

   Braised meats are great for entertaining since they can be made a day ahead. Flavour melds together as it sits so it tastes better the next day. Gently re-heat in the oven, microwave or slow cooker to serve.