Ingredients

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.

How to Cook It

Pan-Frying

Cuts Used in This Recipe

Chuck Short Rib

Asian-Style Slow Cooker Beef

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Bone-In Simmering Chuck Short Ribs

Thin Cut Grilling Short Ribs

Bone-In Simmering Short Ribs

Beef Riblets