My hubby had a quick work trip this week and I wanted to make something super hearty and delicious for his return. Since he was getting back late on Tuesday night, and I was already having a busy work week, I knew it would be best to pull out the slow-cooker. But I must admit, I’m definitely not a slow-cooker expert. My hubby always jokes about how I use the slow-cooker, but still end up with several other pots and pans going. I attribute that to my love for several toppings and sides. Like for this bowl, I also wanted bok choy and I ended up reducing the sauce in another pan. It probably also has to do with me wanting to actively control every part of the dish. Sometimes it feels strange to leave it and go on with my day for 8 hours. LOL.
I was really pleased with how this turned out! The sauce is super simple and was made even simpler by using ginger and garlic that was already minced in a jar. And I bought the zucchini already zoodled which saved time too.
Typically when I cook in the slow cooker I use the slow setting. But truth be told, I didn’t get the meat into the slow cooker until about noon. Oops! Instead of eating at midnight, I cooked on high for two and half hours and then low for two hours. When I was able to use a spoon to pull the meat off the bone, I knew that this worked great and was ready!
For the sauce, I reduced in a small pot. I just find it easier than managing the slow-cooker (again, slow-cooker novice over here!) or I just like to do things the hard way. Haha. You could certainly put your slow cooker back on high and leave it covered to reduce sauce too.
Whenever I’m making something as rich as short-ribs, I love to balance it with something tangy or acidic. When I bought the meat, mangoes were on sale so I immediately started craving a fresh mango salsa. Although my kiddo is really starting to like spices and spicy good, I kept the salsa mild and sweet using a combination of mango, red bell pepper, finely minced red onion, lime juice and a little salt. My kiddo commented how he ‘really likes these things’ in reference to the mango like he hadn’t ever tasted a mango before. Hahaha. I was super pleased that he ate the whole thing and then even more super pleased that he was excited to use floss after dinner. 🙂
I cooked the soba according to its package (boiled for 6 minutes), then drained and rinsed with cold water. Then I blanched the zoodles in boiling water for a few minutes and tossed with the soba. I didn’t add any flavoring to the noodles themselves because the short ribs and their sauce are so rich on their own.
This dish is definitely a keeper in our house. Although short-ribs aren’t something we eat all the time, it’s a great treat and you don’t have to feel as bad about how rich they are when you eat them alongside soba and noodles, right?! I hope you enjoy!!
I hope you have a good rest of the week and an even a better weekend friends!! Thanks for reading!!
- 1 package of soba noodles
- 3 cups of zucchini noodles
- 1½ tablespoons cornstarch
- For the short-ribs:
- 4 lbs of beef short ribs (8-9 ribs)
- ¾ cups soy sauce
- 1 cup beef broth
- ¼ cup brown sugar
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper
- For the mango salsa:
- 1 red bell pepper, diced
- 1 mango, diced
- ½ cup of red onion, minced
- Juice of ½ lime
- ½ teaspoon salt
- Optional garnishes:
- Sesame seeds
- Scallions (green onions), sliced
- Place the short ribs in your slow cooker. In a medium bowl, whisk together the soy sauce, brown sugar, minced ginger, minced garlic, sesame oil, and crushed red pepper. Pour over the short ribs.
- Then pour in the beef broth. I like to pour in the 1 cup of beef broth last in case I feel like I need a little more liquid depending on the size of the short-ribs. 1 cup felt perfect this time, but if the ribs were a bit larger or I bought an extra short rib or two, I could just add another ¼ cup or so.
- Turn your slow cooker on the high setting and let cook for 2.5 hours. After 2.5 hours, flip the short ribs and then cook on the low setting for another 2 hours. (If you have more time, you could also set the short ribs to low and leave it alone cooking for 8 hours)
- While the short-ribs are cooking, make your mango salsa. Combine the mango, red onion, red bell pepper, lime juice, and salt in a bowl and give it a good stir. Place in the refrigerator until ready to use.
- When the short-ribs are done, pour the juices you cooked them in into a small pot. In a small bowl, combine cornstarch and ¼ cup of water. Then add to the pot and bring to a boil. Reduce heat to medium and simmer for 20 minutes until the mixture is reduced by half. Once done, pour back into the slow cooker over your meat. (If you want to do the sauce in your slow cooker, you can do that as well. Just add the combined cornstarch and water to the slow-cooker turn it to the high setting, cover, and cook for 30 minutes).
- While the sauce is reducing, cook your soba noodles (as directed not the package). Usually, you boil for 6 minutes or so. Then, drain and rinse with cold water. Then blanch your zoodles. After both are done toss together in a large bowl.
- To assemble your bowls: Put the soba noodle/zoodle mixture in bowls. Top each with a short-rib and a spoonful of sauce. Then top with your mango salsa and any other garnishes you like (scallions, sesame seeds, etc.). Enjoy!!