Winter always brings out the best of slow cooker recipes. Often hearty, rich and warms you from the inside out, big beefy recipes are always a hit this time of year. This recipe for Brown Sugar Soy Short Ribs is first seared to create a nice brown crust and tossed in the slow cooker with fresh ginger, loads of garlic, onion, San Marzano tomatoes and brown sugar. Slow cooked for about 8 hours, this is a recipe perfect for the overnight. What you wake up to is the house smelling so savory and delicious. Perfect for the big game the next day!
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407 per serving
- 4 pounds beef short ribs
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- fresh cracked black pepper
- 5 thin slices of fresh ginger
- 5 garlic cloves, crushed
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 1 can of San Marzano whole tomatoes
Heat a skillet to medium-high heat with olive oil.
Take your short ribs and season with salt and pepper. Once the pan is hot, sear the seasoned side down and then season the other side with salt and pepper. Turn the short ribs after the one side gets a nice, brown crust on the exterior. Set short ribs aside and turn off the heat.
Take your slow cooker and toss in the ginger, garlic and red onions at the bottom. Add the brown sugar, soy sauce and can of tomatoes. Stir in the sugar and tomatoes with the rest of the ingredients.
Add the seared short ribs into the slow cooker, making sure all of the meat is submerged in the sauce. Close the lid and cook on medium-low for about 8 hours. After 8 hours, taste and adjust for salt and pepper, if necessary.