495 minutes
Indulge in a romantic dinner for two with these succulent short ribs, slow-cooked to perfection in a rich, aromatic blend of hoisin sauce and spices that creates a harmoniously sweet, spicy, and savory experience.
cups
cups
Scallions, minced and sliced
each
Asian Chili-Garlic Sauce
tablespoons
Instant Tapioca
teaspoons
Boneless English-Style Short Ribs, trimmed
0 lb
to taste
to taste
1. Sauce Assembly
In your slow cooker, whisk together the chicken broth, hoisin sauce, minced scallion whites, chili-garlic sauce, and instant tapioca until well combined.
2. Rib Preparation
Season the short ribs generously with salt and pepper. Gently nestle the seasoned short ribs into the slow cooker, ensuring they are coated with the sauce.
3. Slow Cooking
Secure the lid on your slow cooker and set it to cook for 8 to 9 hours on low heat or for 5 to 6 hours on high heat. The ribs should reach a state where they are exquisitely tender and a fork can easily slide in and out of the meat.
4. Rest and Serve
Carefully remove the short ribs from the slow cooker and transfer them to individual plates. Create a loose tent over them with aluminum foil and let them rest for about 5 minutes. During this time, skim off any excess fat from the surface of the sauce in the slow cooker. Generously ladle the sauce over the short ribs and garnish with the sliced scallion greens before serving.
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