Thai Short Ribs

Instructions

Preheat a broiler on high. Season the meaty parts of the short ribs with salt and pepper and set bone-side down on an oven tray. Spray with oil and broil until the meaty parts are browned (about 10 minutes). Transfer to a 5-6 quart slow cooker.
Mix together the garlic, ginger, hoisin, vinegar, fish sauce, honey, soy sauce, and lime juice and zest in a small bowl, and pour over the short ribs. Cover the slow cooker and cook until tender, about 3-4 hours on high or 6-8 hours on low.
Transfer the ribs to a platter. Skim the fat from the liquid, then add the jalapeno, scallions, and cilantro and cook on high for 5 minutes. Spoon the sauce over the meat and serve.
I served with roasted asparagus, white rice, and a salad,

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 4

Ingredients

3-4 pounds beef short ribs (English cut)
1 tsp kosher salt
1/2 tsp ground black pepper
Oil spray
4 cloves minced garlic
2 Tbsp minced ginger
3 Tbsp hoisin sauce
2 Tbsp balsamic vinegar
1 1/2 Tbsp Fish Sauce (Thai or Vietnamese is fine)
1 Tbsp honey
1 Tbsp soy sauce
1 lime juice and finely grated zest
1 jalapeno pepper, stemmed, seeded and finely chopped
3 scallions, cut into thin slices
2 Tbsp freshly chopped cilantro

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