March 1, 2016

cook / asian short ribs

Last week I made a riff on these Asian short ribs from Real Simple Magazine and they were GOOD. I don't have a slow cooker and used a Dutch oven (this article from Williams Sonoma was helpful). If I had known how easy it was to convert to and from slow cooker to Dutch oven, I would do it more often! 

I replaced the short ribs with a different braising cut, seared the meat first, and changed the liquid by using water and white wine instead of the broth and adding some Worcestershire sauce. Don't forget to add the bok choy at the end of the recipe, otherwise it will disintegrate. We tried it served with rice noodles and over polenta (the polenta was awesome!).

What have you been cooking lately?

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