Traditional recipes

These Asian-Style Short Ribs Are Just 334 Calories

These Asian-Style Short Ribs Are Just 334 Calories


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Total Time

8 Hours 20 Mins

Yield

Serves 4 (serving size: 2 short ribs and 1/4 cup sauce)

These short ribs are fall-off-the-bone tender with extra umami flavor from the mushrooms, garlic, and soy sauce. If you can’t find short ribs, pick up a boneless chuck roast at the market and cut it into 2-inch chunks instead.

Ingredients

  • 8 lean bone-in beef short ribs (about 2 1/2 lb.), trimmed
  • 5/8 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons canola oil, divided
  • 2 cups sliced fresh shiitake mushroom caps
  • 1 tablespoon finely chopped garlic (about 3 garlic cloves)
  • 2 teaspoons finely chopped fresh ginger
  • 1/2 cup unsalted beef stock
  • 1/4 cup packed light brown sugar
  • 1/4 cup rice vinegar
  • 1 1/2 tablespoons lower-sodium soy sauce
  • 1 teaspoon crushed red pepper

Nutritional Information

  • Calories 334
  • Fat 19g
  • Satfat 6g
  • Unsatfat 11g
  • Protein 24g
  • Carbohydrate 16g
  • Fiber 1g
  • Sugars 14g
  • Added sugars 13g
  • Sodium 583mg
  • Calcium 3% DV
  • Potassium 8% DV

How to Make It

Step 1

Sprinkle ribs with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add half of the ribs to skillet; cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer ribs to a 6-quart slow cooker; discard drippings in skillet. (Don’t wipe skillet clean.) Repeat procedure with remaining ribs. Add remaining 1 1/2 teaspoons oil to skillet; stir in mushrooms, garlic, and ginger. Cook, stirring often, until mushrooms soften slightly, about 4 minutes; transfer mushroom mixture to slow cooker. Add beef stock, brown sugar, vinegar, soy sauce, and red pepper to slow cooker. Cover and cook on low until ribs are tender, about 8 hours.

Step 2

Transfer ribs to a serving platter; reserve cooking liquid in the slow cooker. Skim fat from surface of cooking liquid. Drizzle ribs with reserved cooking liquid.


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