Name: Slow-Cooker Braised Short Ribs with Hoisin Sauce
Total time: 6 h
Ingredients: 1/2 cup chicken broth; 1/3 cup hoisin sauce; 3 scallions , white parts minced, green parts sliced thin on bias; 1 tablespoon Asian chili-garlic sauce; 2 teaspoons instant tapioca; 1½ pounds boneless English-style short ribs , trimmed; Salt and pepper

Why This Recipe Works

The well-marbled ribs cooked down significantly, so to compensate we started with over a pound of ribs for two diners. The duo of hoisin sauce and chili-garlic sauce provided an extra-flavorful sauce with a nice sweetness and subtle heat, and a small pour of chicken broth worked to thin the mixture slightly. To ensure a clingy sauce by the end of the cooking time, we stirred in 2 teaspoons of tapioca. Minced scallion whites gave the sauce a savory onion flavor. Once the ribs were tender, we took them out and let them rest while we defatted the sauce. A sprinkle of scallion greens over the finished dish added freshness and a burst of color.

Before You Begin

Look for boneless short ribs that are well marbled and measure about 2 inches wide and 1 inch thick.

Instructions

Combine broth, hoisin, scallion whites, chili-garlic sauce, and tapioca in slow cooker. Season short ribs with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender and fork slips easily in and out of meat, 8 to 9 hours on low or 5 to 6 hours on high.

Transfer short ribs to individual plates, tent loosely with aluminum foil, and let rest for 5 minutes. Using large spoon, skim fat from surface of sauce. Spoon sauce over short ribs and sprinkle with scallion greens. Serve.