Asian-Style Short Ribs
Course
Main Dish
Cuisine
Slow Cooking
Servings
Prep Time
6
serves
15
minutes
Cook Time
7
hours
Servings
Prep Time
6
serves
15
minutes
Cook Time
7
hours
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
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.