Asian Short Ribs

Ingredients

8 lean bone-in beef short ribs (about 2 1/2 lb.), trimmed (or chuck roast cut into rib portions)

5/8 teaspoon kosher salt

1/2 teaspoon black pepper

1 1/2 tablespoons canola oil, divided

4 cups sliced fresh shiitake mushroom caps

3 tablespoons finely chopped garlic (about 8 garlic cloves)

4 teaspoons finely chopped fresh ginger

1 cup unsalted beef stock

1/4 cup packed light brown sugar

1/2 cup rice vinegar

3 tablespoons lower-sodium soy sauce

1 teaspoon crushed red pepper

Sprinkle ribs with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add half of the ribs to skillet; cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer ribs to a 6-quart slow cooker; discard drippings in skillet. (Don’t wipe skillet clean.) Repeat procedure with remaining ribs. Add remaining 1 1/2 teaspoons oil to skillet; stir in mushrooms, garlic, and ginger. Cook, stirring often, until mushrooms soften slightly, about 4 minutes; transfer mushroom mixture to slow cooker. Add beef stock, brown sugar, vinegar, soy sauce, and red pepper to slow cooker. Cover and cook on low until ribs are tender, about 8 hours.

Transfer ribs to a serving platter; reserve cooking liquid in the slow cooker. Skim fat from surface of cooking liquid. Drizzle ribs with reserved cooking liquid.