| Level: | Easy |
| Total: | 3 hr 20 min |
| Prep: | 20 min |
| Cook: | 3 hr |
| Yield: | 4 servings |
Ingredients
- 4 carrots, chopped
- 2 leeks, rinsed well and chopped
- 3 pounds bone-in beef short ribs, fat trimmed
- Salt and freshly ground black pepper
- 1/2 cup reduced-sodium beef broth
- 1/3 cup sherry
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon minced fresh ginger
- 3 cloves garlic, minced
- 4 cups instant brown rice
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup chopped scallions
- 2 tablespoons minced pickled jalapenos
- 1 teaspoon lime zest
Instructions
- Heat a large Dutch oven and arrange carrots and leeks on the bottom. Season ribs all over with salt and pepper and place over vegetables. In a medium bowl, whisk together broth, sherry, soy sauce, honey, vinegar, ginger, and garlic. Pour mixture over ribs. Cover and braise for 3 to 4 hours. This can also be done in a slow cooker – just cook on low for 8 hours or high for 4 hours.
- Cook rice according to package directions.
- While still hot, stir in cilantro, scallions, jalapenos, and lime zest. Season, to taste, with salt and pepper. Serve half of the rice with the ribs (and carrots and leeks) and reserve extra rice for another meal.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2148 |
| Total Fat | 129 g |
| Saturated Fat | 55 g |
| Carbohydrates | 175 g |
| Dietary Fiber | 10 g |
| Sugar | 18 g |
| Protein | 67 g |
| Cholesterol | 259 mg |
| Sodium | 1689 mg |
Reviews
Not super flavorful.
Cover and braise for 3 to 4 hours … on what temperature? C’mon food network!
So many beef dishes prepared in a slow-cooker taste alike. But, the sauce in this recipe had a great depth of flavor, and as mentioned by other reviewers, tasted even better the following day. I used white rice instead of brown, and it turned out fine. Just a warning — the pickled jalapenos are a bit spicy (which I like), so you may wish to use less than the recipe calls for. On day 2, I added a tiny bit of olive oil and a handful of frozen peas to the rice, in keeping with the green theme. Yum!
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This recipe is awesome it’s my favorite for short ribs. I’ve served it to friends who love it also, the flavors are wonderful Robin’s recipes are easy, not crazy ingredients and practical, I really like them but this one the most that I’ve tried so far
I love the combination of flavors in this dish, the jalapenos with the lime, the cilantro with the leeks- just fantastic. I’ve made it a couple times now, and it’s always a hit!
This recipe left my tummy full and a good taste in my mouth. My whole family had seconds. Next time, I would add more carrots, leeks, and put in potatoes. I did feel like I was having a hard time scooping any vegetables onto the plates. There was alot of grease, but I used a slotted spoon, so it was okay.
OK, but not worth repeating. I found it too greasy. I haven’t tried anything from Robin Miller that is a keeper, don’t know why I tried this one.
Outstanding!! This is a phenomenally delicious alternative to the standard slow cooker pot roast!
This is a great reciepe that I will definatley keep with me! My picky fiance and brother both loved it. It was very flavorful and yummy :
Sounded way better than it tasted, and the sauce came out just waaaayyyyyy too greasy. I made it in the slow cooker, so maybe if I do decide to try again, I’ll braise it instead. Maybe that will help. Otherwise, this recipe is headed to the garbage can.