Servings: 6 Prep: 30 mins Cook: 7 hrs 30 mins Total: 8 hrs
I don’t eat a lot of beef. I love beef, especially good beef. Yet, I very rarely eat it. When I eat protein, I typically eat pork, chicken, shrimp and/or salmon. I occasionally pepper in beef, turkey, duck, mussels and other forms of walking, running and/or swimming creatures, but only ever to change it up. And, while beef is a very common meat, I tend not to buy it or cook it. I really don’t know why! I’ve decided to beef up my site, a bit. You’ll notice I cooked up an open-faced meatloaf sandwich, just the other day.
Today? Asian-y Beef Short Ribs! I’m looking to give beef some love!
This one is a bit outside my typical repertoire, which is either good news or bad news, depending on who you are and what you’re all about. Aside from the fact that this is about big boney beefy goodness, it also involves a prepared shortcut, as well as a slow cooker. I get lots of requests for more slow cooker recipes. I listen. In kind, here’s a doozy! (I’m still working up the desire to grab an Instant Pot. I still view them as voo-doo, but… don’t tell anyone I said that! Shhhh…. )
Prepared Shortcut: There’s a silly joke I love. It goes something like this…
A young woman comes home from college for a weekend visit. She heads into the kitchen for something to eat then pops to the bottom of the stairs, dejected. “MOM!!”, she shouts up the stairs. “MOM! Do we have any food? All I can find are ingredients!”
I cook a lot, and usually with good old-fashioned ingredients. I usually combine them in interesting ways to prepare actual food. However, we all know that I use sugar alternatives. Another area where I’m prone to cutting shorts is… jam. Jelly. I always have a variety of different sugar-free preserves lying around. I use them to stir into my Yo-Cheese, as well as forming the base for a tantalizing ice cream, or a cream cheese schmear. It’s a quick way to get some fruity flavor, while skipping all the steps of processing the fruit, myself. It also is often lower in carbs than anything I can make at home. I trade my time for some of the additional preservatives, wonky thickeners and emulsifiers in these ingredients. I do. I admit it. Sometimes, I run out of time and cheat. Today, I’m cheating with orange marmalade (one of my absolute favorites!).
This amazing recipe is quite easy, actually. The beef ribs are seasoned with salt and pepper. They are seared, then placed into a slow cooker. Then, the remainder of the ingredients are mixed together, poured over the ribs, then locked away to cook for several hours. That’s it!
Serving Notes: The ribs in the photos are being served over some seasoned sesame oil stir-fried broccolini from CostCo. Quick, easy and delicious!
Nutrition Note: The USDA nutrition on the ribs is a bit extreme. I assume they include all extra fat, sinew and bone in their numbers. I am assuming roughly 50% of the final total is actually consumed. As a result, I have cut all macros for the ribs in half to more closely represent what I believe to be the truth.
Orange-Sesame Beef Short RibsPrint Pin Rate
- 1 cup sugar-free orange marmalade
- 2 tbsp fresh ginger grated
- 6 whole shallots diced
- 6 cloves garlic minced
- 1/4 cup soy sauce or coconut aminos
- 1/4 cup rice wine vinegar
- 1/4 cup toasted sesame seeds divided
- 2 tbsp sesame oil
- 6 lbs. beef short ribs cut roughly 2-inches (5 cm) thick
- chili flakes optional
- salt and fresh cracked pepper to taste
- In a large bowl, whisk together the marmalade, ginger, shallots, garlic, soy sauce, rice wine vinegar, half of the sesame seeds (reserving the other half for garnish), and sesame oil. Season with a bit of salt, pepper and optional chili flakes (or something like sriracha for some kick). Pour half into your slow cooker, setting the rest aside.
- Turn your slow cooker onto low.
- Pre-heat a large skillet, flat top or sauté pan over medium-high heat.
- Season your ribs with a fairly heavy coat of salt and pepper. It shouldn't be CAKED on, but a nice seasoning is the way to go with big beef ribs.
- Add some ribs to the pan, with the fat side down. Some of the fat will quickly melt out of the ribs. You don’t need to add extra fat (though you can add coconut oil or tallow, if you’re nervous). Don't crowd the pan, or you run the risk of them simmering in their juices, rather than searing and getting a nice color. Leave a little space between each rib. They may not all fit, but that's ok. Sear your ribs, until one side is nice and golden brown. Turn them and sear each side in this manner.
- When your ribs are done, place them into your slow cooker and cover with a few spoonful’s of the reserved sauce.
- If you have any raw ribs, continue searing a second batch in the hot pan. Continue searing the ribs and placing them in the slow cooker, covering each batch with a bit more of the sauce.
- Once all of the ribs have been seared, added to the slow-cooker and sauced, pour whatever sauce remains over the top of the slow cooker. Place the cover on the ribs and allow to simmer for 6 to 8 hours, or until the meat is extremely fork tender and has pulled back from the bone.
- Once ready, serve with a dash of toasted sesame seeds on top. Enjoy them!
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