Braised Asian Beef Short Ribs with Soy and Ginger

Instructions

1. Remove the short ribs from the marinade and pat dry. Let them rest for 20 to 30 minutes and come to room temperature. Strain the marinade into a small saucepan, add the remaining 1 cup beef broth and the water and bring to a boil. Remove from the heat.
2. Preheat your slow cooker on the sauté setting or at its highest heat. Warm the olive oil in the pot. If your slow cooker doesn't have this capability, warm the olive oil in a large skillet. Brown the short ribs on all sides. Return all the browned ribs to the slow cooker. Pour in the marinade. Cook covered on low for 3 to 4 hours.
3. Add the carrots and the remainder of the leeks. Re-cover and cook an additional hour. The meat should be extremely tender and falling off the bone. Turn off the heat and let the meat cool for about 1 hour.
4. Carefully transfer the short ribs to a platter with a slotted spoon, cover with tin foil and set aside. Turn the slow cooker back up to high or its sauté setting and bring the sauce to a simmer. Stir in the demi glace and simmer for 10 minutes or until the sauce thickens. Return the ribs to the slow cooker and re-warm.
5. Again, carefully transfer the ribs to the platter, with a slotted spoon remove the carrots and leeks and heap them onto the short ribs.
6. Ladle the sauce to a gravy boat and serve alongside the platter. Garnish the platter with some freshly chopped parsley or cilantro.
7. Serving Ideas: These short ribs are perfectly complimented by a bowl of steamed brown or white rice.

• Servings : 8