Asian cooking:Slow cooker Beef short ribs with Asian style BBQ sauce

 These days, I noticed that the more people seem to have interests in cooking with the slow cooker. I find more segments featuring slow cooker recipes in the TV shows as well.

 Good thing about the slow cooker is that, it is a great time saver cooking tool especially for those who does not have much time to spend in the kitchen. Also, if you have a recipes that you normally use oven for braising the dish, you can also turn the recipe into slow cooker recipes to save the time in the kitchen.

 For a slow cooker, low setting is oven’s 200F, HI is about 300F and you can use that as a guideline for the recipe normally cooked in the oven for the time in the slow cooker.

 If you were in the hurry and you cannot wait for 8-9 hours, then, you can set the slow cooker at HI for half the time you normally do with low setting.
 One thing you should NOT do is to open the lid every so often to check the progress because every time you open the lid, the temperature in the slow cooker ges down and to bring back to the temperature it was before, it would take for about 30 minutes or so, which means, the more you lift the lid open, the longer it takes for the dinner to be done.

 In this entry, I would share the recipe of Beef short rib with Asian style BBQ sauce made in the slow cooker.

 You can certainly use pork country style ribs if you prefer but my husband prefer the beef short ribs over pork ribs so, I tend to use the beef short ribs more for the BBQ.

Slow cooker Beef short rib with Asian style BBQ sauce..

Ingredients for Slow cooker Beef short rib with Asian style BBQ sauce;

4 beef short ribs
1 cloves of garlic grated
C ketchup
1 C soy sauce
1C  Worcester sauce
1C  sake
kosher salt
ground black pepper
1/2 tsp fresh ground ginger
Extra virgin olive oil

Ingredients for Asian style BBQ sauce;

1 cloves of garlic grated
6 tbs ketchup
6 tbs  soy sauce
6 tbs  Worcester sauce
6 tbs  sake
6 tbs dark brown sugar
1/8 tsp fresh ground ginger

<Slow cooker Beef short rib with Asian style BBQ sauce>

1. Trim excess fat if any

2. Prick the rib with fork and rub it with pinch of kosher salt, pinch of ground black pepper, 1/2 tsp fresh ground ginger, 1 cloves of garlic grated, and let it sit for about 3-4 hours in the fridge.

3. Meanwhile, slice 1/2 sweet onion

4. Prepare the crockpot on counter top, and place the sweet onion on the bottom, and pour 1C ketchup, 1C sake, 1C soy sauce, 1C Worcester sauce

5. Take out the drained beef short ribs and sear the all side of the Beef short rib with screaming hot skillet drizzled with Extra virgin olive oil

6. place the seared Beef short ribs on top of the onions

7. Set the crockpot to “HIGH” and cook for 4-5 hours

Do not open lids often.Leave it alone.Keeping the lid on make the food
moist,and every time you open the lid, it looses the steam and also the
temperature would drops.

** If you do not have crockpot, you could use the Le creuset
(enameled cast iron cookware) and use the oven to cook the ribs.
Crockpot temperature “HIGH” is said to be around 300F with oven. So, you
could preheat the oven at about 300F-325F and check the ribs and adjust
the cooking time as you go.


While ribs are cooking, make the Asian style BBQ sauce in the sauce pan * (recipe follows)

9. Plate ribs on the plate (Take the bone off for easy eating), pour sauce
from the sauce pan over and done

<Asian style BBQ sauce>

1. In the sauce pan, add 6 tbs ketchup, 6 tbs Worcester sauce, 6 tbs dark brown sugar, 1 clove of garlic grated, 1/8 tsp fresh grated ginger and mix and cook till it gets thicken a bit

Makes: 2-4 servings

** If
you made more than you want, you can shred the ribs and add the sauce
to the shredded beef ribs and make the beef rib sandwich.

** You can also freeze the leftover beef ribs and use them in the fried rice recipe.

 On the day I made this, I have served with Smoked gouda mashed potato my husband loves.

 Here is how you make them.

Ingredients for smoked gouda mashed potato;

24 oz Yukon gold potato (About 4-5 potatoes)
2 tbs butter
1tbs sour cream
3/4C milk
3 oz shredded smoked gouda cheese
pinch of kosher salt
pinch of ground black pepper
1 tsp Italian flat leaf parsley *optional

<Smoked Gouda mashed potato>

1. Wash the 24 oz yukon gold potatoes, and wrap them
in plastic wrap and put it on microwaveable plate and cook them.

*** 1 potatoes
needs 3 minutes plus one minute.

 If you use 3 potatoes, 3 potatoes x 3
minutes+1 minutes=10 minutes. It depends on size of the potatoes
but,usually I use 3-5 medium size potatoes for 2 adult serving.

 It yield probably 3
adult serving worth, but my husband likes it so much that he eats it a
lot so,it is usually a good amount for us to make.

2. With oven mitten,grab the plate and toss the potatoes onto bowl, and carefully remove the plastic wrap

3. Peel off potato skin

*** I use chopstick to peel off the potato skin

4. To the hot steamy potatoes in the bowl, add 2 tbs butter, pinch of Kosher salt,pinch of ground black pepper, 1 tbs sour cream, and mash them

** Heat from the potato will help butter melt easily

** My choice of cheese is imported Smoked Gouda cheese from Holland.
American Gouda cheese lacks flavor a little compared to the one from
Holland. You can find the Smoked Gouda cheese at specialty cheese area
in local grocery store.

5.  Add about 3/4C milk,3 oz shredded smoked gouda cheese and

** Don’t over whip mashed potato. Over whipped mashed potato let more
starch out from potato and,it turns gloppy mashed potatoes.

6. Serve

Makes; 2-4 serving



Apr 20, 2014 | 0 | Asian cooking 911

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