Gingered Short Ribs

Gingered Short Ribs

Ingredients:

• 1.5kg beef short ribs (bone in)
• 1/2 cup beef stock
• 1/3 cup sherry
• 1/4 cup reduced sodium soy sauce
• 3 Tbsp honey
• 1 Tbsp rice vinegar
• 1 Tbsp Garlic Man Crushed Ginger
• 1 Tbsp Garlic Man Crushed Garlic
• 4 carrots, sliced
• 2 onions, sliced
• Salt and pepper to taste
• 3 cups uncooked brown rice
• 3 green onions, thinly sliced
• 3 Tbsp freshly minced cilantro
• 2 Tbsp pickled jalapenos, chopped
• 1 Tsp grated lime or lemon zest
• 1 Tbsp corn starch

Place the carrots and onions into a slow cooker. Sprinkle ribs with salt and pepper and place on top of the vegetables. In a small bowl, whisk together the stock, sherry, soy sauce, honey, vinegar, ginger and garlic and pour over the meat.

Cook, covered, on low  heat for 8-10 hours or until meat is tender. Just before serving, cook rice and stir in green onions, cilantro, jalapenos and lime zest.

Place ribs and rice on a serving plate and keep warm.

Skim fat off the cooking juices, pour juices into a small saucepan and bring to the boil. In a small bowl, mix corn starch with a little water until smooth. Stir into cooking juices and boil for 2 minutes or until thickened.

Pour over the ribs and rice.