Categories: Beef- main dish

Ingredients

• 1/2 cup reduced-sodium beef broth
• 1/3 cup sherry or additional reduced-sodium
• beef broth
• 1/4 cup reduced-sodium soy sauce
• 3 Tbsp. honey
• 1 Tbsp. rice vinegar
• 1 Tbsp. minced fresh gingerroot
• 3 garlic cloves, minced
• 4 medium carrots, chopped
• 2 medium onions, chopped
• 3 lb. bone-in beef short ribs
• 1/2 tsp. each salt and pepper
• 3 cups uncooked instant brown rice
• 3 green onions, thinly sliced
• 3 Tbsp. minced fresh cilantro
• 2 Tbsp. chopped pickled jalapenos
• 3/4 tsp. grated lime peel
• 1 Tbsp. cornstarch
• 1 Tbsp. cold water

Directions

1. In a small bowl, whisk in the first seven ingredients until blended. Place carrots and onions in a 5- quart slow cooker. Sprinkle ribs with salt and pepper; place over vegetables. Pour broth mixture over top. Cook, covered, on low 8-10 hours or until meat is tender.

2. Just before serving, prepare rice according to package directions. Stir in green onions, cilantro, jalapenos and lime peel.

3. Remove ribs to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skin fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 2 minutes or until thickened. Serve with ribs and rice.

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