| Prep Time | 15 minutes |
| Cook Time | 7 hours |
| Servings | serves |
Ingredients
- 1 teaspoon Olive Oil
- 1.3 kg Short Beef Ribs with bone (about 4 pieces), trimmed of fat
- ¼ cup Honey
- ¼ cup Tamari
- 7 cm Ginger peeled and thinly sliced
- 1 tablespoons Sambal Oelek
- 6 cloves Garlic Cloves peeled and chopped
- 1 bunch Shallot sliced and divided
- 1 ½ cups Water
- 350 grams Rice Vermicelli Noodles
- 2 Lime cut into wedges
Ingredients
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Instructions
- Coat the base and sides of a slow-cooker pot with olive oil.
- Place the ribs in pot.
- Combine honey, tamari, ginger, sambal oelek, garlic, three quarters of the shallots and water; then pour over ribs.
- Cover and cook on low heat until ribs are tender when tested with a fork, 7 to 8 hours.
- Transfer ribs to a chopping board and remove meat from bones. Skim fat from pot and discard. Reserve juices.
- Cook noodles as per packet directions; drain.
- Toss noodles with 1 cup reserved juices. Divide among 6 serving bowls.
- Top with meat and remaining shallots, drizzle with more juices and garnish with lime wedges.
Recipe Notes
Tip: Sambal oelek is a very spicy chilli sauce. Find it in the Asian section of the supermarket.
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