Categories: Slow Cooker

Ingredients

• 2 tbsp. canola oil
• 4 lb. boneless short ribs
• 2 cans (13.5 oz. each) coconut milk
• 1/3 cup fish sauce
• 1 tbsp. minced garlic
• 1 tbsp. sambal oelek
• 2 tsp finely chopped fresh ginger
• Mashed Blue Cheese Sweet Potatoes (see recipe)
• Fresh cilantro leaves

Directions

1. In a large skillet, heat the oil over high. Season the beef with salt and pepper; working in batches, cook until browned, about 4 minutes per side. Transfer the beef to a slow cooker. Add the coconut milk, fish sauce, garlic, sambal oelek, and ginger. Cover and cook on HIGH until the beef is very tender, about 5 hours.

2. Transfer the beef to a medium bowl. Using 2 forks, shred the beef into bite-size pieces. Stir the shredded beef into the sauce in the slow cooker. Divide the Mashed Blue Cheese Sweet Potatoes among shallow bowls. Using a slotted spoon, top the potatoes with the beef. Sprinkle with cilantro. Serve with the sauce.

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