Asian Braised Slow Cooked Short Ribs Recipe

Ingredients

1 tbsp (15 mL) sesame oil
2 lb (908 g) beef short ribs
1 each red onion, sliced
1 each carrots, sliced
2 stalks celery, sliced
1 cup (250 mL) shiitake mushrooms, sliced
2 cups (500 mL) baby bok choy
Sesame seeds, toasted (optional)
Green onion, chopped (optional)

SAUCE:

2 tbsp (30 mL) rice wine vinegar
2 tbsp (30 mL) reduced sodium soy sauce
1 tsp (5 mL) Worcestershire sauce
2 tbsp (30 mL) sriracha hot chili sauce,
1 carton CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
1 clove garlic, chopped
1/2 cup (125 mL) sodium reduced hoisin sauce

THICKENER:

1/4 cup (60 mL) cornstarch
1/4 cup (60 mL) water

PREP TIME 30m	COOK TIME 4h	TOTAL TIME 4h30m
YIELD 4 servings

Instructions

Heat sesame oil in large non-stick skillet over medium-high heat.
Brown short ribs on all sides and place in the slow cooker,top with vegetables.
Add all sauce ingredients to the skillet and combine well with pan drippings. Pour desired amount of mixture over beef and vegetables.
Cook,covered,on HIGH setting for 3-4 hours or until beef reaches internal temperatures of 165°F (74°C) and is fork-tender.
Transfer vegetables and short ribs to a plate.
Skim any oil from the top of the liquid and discard. Pour liquid into a skillet and bring to a boil. Mix cornstarch and water and add to thicken the sauce.
Drizzle short ribs and vegetables with sauce.
Garnish with toasted sesame seeds and green onions.

Recipe tips
If you like your vegetables crunchy,add vegetables to slow cooker when you have 30mins to 1 hour cook time remaining
Use up left over sauce in a vegetable stir-fry for a delicious quick dinner.
If you don't own a slow-cooker,cook in a heavy dutch oven pot at 325 °F (160 °C) in the oven for about 3 hours or until fork tender

Dinner