Steve’s Short Ribs recipe was adapted from Cooking Light Magazine’s December 2013 edition under the title “Sweet and Tangy Short Ribs”. I miss that magazine so much! My husband Steve first made this recipe for a party that same year, and it was an instant hit. Instead of using a slow cooker, Steve cooked his in a dutch oven at 300º for 3 hours and made it into a one-pot meal. This is the perfect dish to make while reading short stories!
I have renamed the recipe in honor of Steve. Now that he can no longer cook, our son Joe has taken up the mantle. He plans on making these tender short ribs again at Christmas. Lucky me!
This is the only recipe I will use star anise since I despise licorice. The cola and the chili paste balances the licorice flavor, and the result is a delicious, luscious sauce.
2 tablespoons canola oil, divided
8 (6-ounce) bone-in beef short ribs, trimmed
3/4 cup unsalted beef stock
1/3 cup lower-sodium soy sauce
1/4 cup rice vinegar
2 tablespoons grated peeled fresh ginger
2 tablespoons brown sugar
2 tablespoons sambal oelek
8 minced garlic cloves
1 (12-ounce) bottle cola
1 star anise
1 (4 x 1-inch) orange rind strip
4 cups (1-inch) diagonally cut carrot
1/4 cup water
1 tablespoon cornstarch
2 cups diagonally cut snow peas
1/4 cup chopped fresh cilantro (optional)
1. Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add half of beef to pan; cook 10 minutes, turning to brown on all sides. Remove beef from pan; place in a 6-quart electric slow cooker. Repeat procedure with remaining 1 tablespoon oil and beef. Add stock and next 9 ingredients (through rind) to slow cooker.* Cover and cook on LOW for 8 hours or until beef is very tender. Carefully remove beef from pan; keep warm. Discard star anise and rind. [*or in a Dutch oven at 300º for 3 hours].
2. Skim fat from surface of cooking liquid; discard fat. Pour cooking liquid into a large saucepan; bring to a simmer. Add carrot to pan; cook 20 minutes or until carrot is almost done. Combine 1/4 cup water and cornstarch, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Stir in peas; cook 2 minutes. Place 1 short rib in each of 8 shallow bowls. Ladle 1/2 cup sauce and vegetables over each serving; sprinkle evenly with cilantro.