To store, refrigerate short ribs and cooking liquid in an airtight container for up to 3 days.
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Rating: 5 stars
I LOVE this recipe!!! It IS a tad greasy so I've learned to cook it, then take all the solids out & let the liquid cool off in the frig. You can then scoop off most of the excess fat without losing any of the tastiness!!
Rating: 5 stars
This recipe is TASTY and easy!!! I've made it at least 6 times! The short ribs DO give off a lot of fat, but one can always skim off the fat, either immediately before serving up or letting the liquids chill & then scooping off the congealed fat. It's even better as leftovers. It makes an EXCELLENT Cooler Weather supper. Ilike serving it with Tex-Mati rice.
Rating: 5 stars
This is one of my husband and son's favorite supper-time indulgences. Although it is heavily laden with fat and sugar, they love it. On average, I make it about once a month.
To work around our family's pre-existing challenge with reflux, I use (extremely mild) Polar Chili & Garlic sauce in place of the Sriracha. And because the meal is fairly heavy, I dice and serve 3/4 of the fresh pineapple--along with the scallions--as a garnish rather than adding all of it to the slow cooker.
I also separate the meat from the cooking liquid to strain off the worst of the fat.
I have to say that this recipe had WAY too much soy sauce. I even used the low sodium kind. I cooked the recipe without the spicy sauce and with canned pineapple and everything was way too salty! The meat turned out okay but I couldn't even eat the pineapple and onion sauce mixture. I think the soy sauce should be 1/4 cup if that. I think it would be good to braise the meat by itself. Then saute the onion, pineapple, ginger and cilantro separately. I signed up just to give my thoughts.
Just made this for picky Asian husband. He LOVED it! Actually, so did I. Super quick & easy to cook. Was a little sweet for me so next time, I will cut back on the brown sugar. I also used only a little of the pineapple, but must tell you, it was delicious!
This dish ALWAYS turns out amazing, with the meat just falling right off the bones! It's so good it just might convince a vegetarian to give it a try!
This is a great recipe to keep! It easily can be cut in half (which I did, since it was for just three of us). Also, the sauce is sweet enough to omit the pineapples...I know it's a "Hawaiin-style" dish, but after making it with them, I don't think they are needed. Oh! And I also cooked this on low for about 7 hours rather than on high for 4 (I had more time to do so). But, I'm sure setting it on high for less time will be just as delish!! Lastly, I added a few extra veggies like carrots! Yum!
This recipe is so awesomely yummy! My husband makes this all the time. We find we can halve the marinade amounts called for, it makes a lot of liquid and we have always used a pork shoulder roast instead of beef short ribs. I think chicken thighs would be great too. We add extra veggies toward the end, sliced red pepper, pea pods, bean sprouts, etc. We love adding cilantro to the rice or just sprinkled on top at serving.