XO, Ginger & Pineapple-Braised Beef Short Ribs (Slow Cooker)
You’ll need a nice big slow cooker for this number – all the bones take up a lot of room. It also needs an early start, as the 12-hour cook really allows the unctuous goodness of these ribs to come through.
Ingredients 22
1 tbsp coconut oil
1 red onion, small, finely chopped
3 cloves garlic, large, crushed
1 tbsp ginger, freshly grated
2 tsp curry powder
2 kg beef short ribs
2 1⁄2 tbsp tomato paste, concentrated purée
80 ml soy sauce
1 tbsp apple-cider vinegar
80 ml XO sauce
375 ml pineapple juice
2 tbsp palm sugar
125 ml master stock
125 ml ginger beer
To Serve
cooked rice noodles
Thai basil leaves
Vietnamese mint leaves
coriander leaves (cilantro leaves)
1 red chilli, halved lengthways, deseeded, finely sliced
80 g crushed peanuts
toasted coconut flakes
lime wedges
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Method 5
Set your slow cooker to the sauté function. Once hot, add the and allow to melt and warm up. Add the and cook until fragrant, about 3–5 minutes. Add the , and and cook, stirring regularly to prevent them catching, for about 1 minute.
Add the and cook, trying to brown on each side. (Depending on the size of your slow cooker bowl, you may need to do this in batches.) Once browned, add the , , , , , , , and , and allow the mixture to come to a bit of a rolling boil on high, then turn the heat down to low, close the lid and cook for 12 hours.
Allow the mixture to cool slightly, then gently pull the bones from the meat. Using a couple of forks, gently shred the meat and return it to the sauce. Leave the lid off and turn the heat to high while you prepare the rice noodles and toppings. This will allow the sauce to reduce and thicken slightly. If you think it has reduced sufficiently already, just skip this step.
Serve the noodles topped with the beef rib mixture, Thai basil leaves, Vietnamese mint, coriander leaves, , and , and some lime on the side.
Freeze any leftover rib mixture for another use. It’s great served over steamed rice or as a filling in a rice paper roll with some crunchy salad.
Katrina Meynink's tips
Because the meat-to-bone ratio can vary when you buy beef short ribs from the butcher, assess the amount of liquid in the slow cooker once the ribs are in. If it seems that a lot of the ribs aren’t covered by the sauce, just add another 125 ml or so of stock. You can also check on this after a few hours, as once the meat starts to break down you will be able to push the meat and bones down a bit to better submerge them in the liquid. You will need a large-volume slow cooker for this recipe.
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Notes
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