Asian Braised Slow Cooked Short Ribs Recipe

Ingredients

• 1 tbsp sesame oil
• 2 lb beef short ribs
• 1 each red onion, sliced
• 1 each carrots, sliced
• 2 stalks celery, sliced
• 1 cup shiitake mushrooms, sliced
• 2 cups baby bok choy
• Sesame seeds, toasted (optional)
• Green onion, chopped (optional)

Sauce:

• 2 tbsp rice wine vinegar
• 2 tbsp reduced sodium soy sauce
• 1 tsp Worcestershire sauce
• 2 tbsp sriracha hot chili sauce,
• 1 carton CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
• 1 clove garlic, chopped
• 1/2 cup sodium reduced hoisin sauce

Thickener:

• 1/4 cup cornstarch
• 1/4 cup water

Instructions

1. Heat sesame oil in large non-stick skillet over medium-high heat.
2. Brown short ribs on all sides and place in the slow cooker,top with vegetables.
3. Add all sauce ingredients to the skillet and combine well with pan drippings. Pour desired amount of mixture over beef and vegetables.
4. Cook,covered,on HIGH setting for 3-4 hours or until beef reaches internal temperatures of 165°F (74°C) and is fork-tender.
5. Transfer vegetables and short ribs to a plate.
6. Skim any oil from the top of the liquid and discard. Pour liquid into a skillet and bring to a boil. Mix cornstarch and water and add to thicken the sauce.
7. Drizzle short ribs and vegetables with sauce.
8. Garnish with toasted sesame seeds and green onions.

Nutrition Facts

Calories540

Fat19 g

Sodium980 mg

Carbohydrate35 g

Dietary Fibre5 g

Calcium10 %DV