Mongolian Short Ribs

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.

RECIPE

Print Recipe Pin Recipe SaveSaved!

4 from 1 vote

Mongolian Short Ribs

Short ribs with an Asian flair.

Prep Time15 minutes mins

Cook Time8 hours hrs

Total Time8 hours hrs 15 minutes mins

Servings: 4

Author: Jersey Girl Cooks

Ingredients

• 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

Instructions

• 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.

Notes

This recipe can be made over the stove. After browning the meat, add the sauce to the pot. Cover and cook on low for about 2 ½ to 3 hours. Add extra water if necessary.