It's not a secret that I keep Sun-Bird Seasonings in my pantry for the nights when I need a quick easy dinner. With all my kids activities, there are lots of those nights. But sometimes I like to slow the cooking down and make a meal in my slow cooker or Dutch oven. These meals can be made in advance so that when you come home from running all day, your house smells like a restaurant.
The slow cooker is not just for winter. While I use it to make comfort food in the cold weather, it is a great tool to cook in especially when you are not home all day. The Mongolian Short Ribs were perfect on a wet rainy night this past week. I browned the ribs in the morning and set them in my slow cooker with a sauce made with Sun-Bird Mongolian Beef Seasoning. By the time everyone arrived home, the short ribs were tender as could be and covered in a tangy Asian type sauce. I served them on top of a mound of mashed sweet potatoes. Noodles or rice would work too. Since I like extra tang, I swapped my normal soy sauce for Ponzu sauce. This is a citrus- based sauce with much less sodium than soy sauce. Sun-Bird seasonings are great to use in the slow cooker. If you want to make this recipe on the stove, it can just as easily be done. It would make a great Sunday meal and if you are home, you can enjoy the smell for hours.
*Note: If you cannot find Sunbird seasonings, another brand of Asian seasonings is a perfect substitution.
Mongolian Short Ribs
- 4 large short ribs about 2 ½ to 3 lbs, trimmed of excess fat
- 1 TBS canola oil
- 1 package Sun-Bird Mongolian Beef Seasoning or another brand Asian seasoning
- ⅓ cup Ponzu sauce
- 1 TBS chopped garlic
- 1 cup water
- Sriacha sauce to taste
- chopped chives for garnish
- In a large pot, brown the ribs in oil on medium heat. Cook for about 10 minutes or until meat is brown. Transfer to a heated slow cooker.
- In a small bowl, mix together seasoning, Ponzu sauce, garlic and water. Add Sriacha sauce to taste depending how spicy you like it. Pour the sauce over the ribs.
- Turn the slow cooker to low and cook for 6 to 8 hours or until meat is tender and falling off the bone. Add a little extra water if necessary.
- Garnish with chives and serve with potatoes, noodles or rice.