Who said you needed a grill for delicious summertime ribs? This recipe takes advantage the classic slow cooker to marry spicy asian flavors, rich beef short ribs and sweet Georgia peaches for an amazing make-in-advance treat!
3.5 lbs bone-in beef short ribs (2 lbs of boneless short ribs)
¼ cup flour
1 T kosher salt
1 T freshly-ground black pepper
4 T vegetable oil
4-inch section fresh ginger root, peeled and minced (about ¼ cup)
3 T minced fresh garlic (about 4 large cloves)
4 fresh peaches, pitted and roughly chopped
1 bunch scallions
1 c beef broth
1 cup hoisin sauce
¼ cup soy sauce
2 T chili paste
Mix together the flour, salt and pepper. Coat the short ribs with the seasoned flour, brushing off any excess. Heat a large skillet over medium heat. Working with a few at a time with a little vegetable oil, brown the short ribs on all sides and transfer to your slow cooker.
Working in the same pan over medium heat, add the garlic, ginger and chopped peaches and stir. Reserve the green tops of the scallions for garnishing, and roughly chop the white portions, discarding the bottom roots. Add to the pan with the peaches along with the beef broth, hoisin sauce, soy sauce and chili paste. Bring to a boil and pour over the short ribs in the slow cooker.
Cover the short ribs and cook on low for 8-9 hours and serve with steamed sticky rice. Before serving, mince the reserved green tops of the scallions and sprinkle over portions of short ribs.