CrockPot Red Ribs Recipe

Day 289.

My mom brought over a few Cooking Light magazines this weekend, and this one recipe caught my eye right away. I learned that "Red cooking refers to a Chinese technique of braising meat in a soy sauce and sherry mixture. The 'red' comes from the color soy sauce acquires after long cooking."

I know how to cook things for a long time.

I did change the recipe a bit---I added more honey. After the meat cooked for a while, the sauce tasted bland, so I quadrupled the honey. This probably means it can no longer be featured in Cooking Light, but now it tastes better.

The Ingredients.
adapted from Jan/Feb 2008 issue Cooking Light, page 130.

--2 lbs boneless beef short ribs (I used 1 lb short ribs, 1 lb stew meat)
--2 tsp ground ginger
--4 cloves smashed and chopped garlic
--1/2 cup cooking sherry
--3/4 cup gluten free beef broth
--6 T soy sauce (La Choy and Tamari Wheat-Free are GF)
--1/4 cup honey
--1/4 to 1/2 tsp red pepper flakes (I used 1/4, and the kids ate it)
--1 (8oz) can sliced bamboo shoots, drained
--1 (8oz) can water chestnuts, sliced or whole, your choice
--1 cinnamon stick
--2 cups sliced mushrooms (I forgot these. I bought them, but then forgot them in the crisper drawer)

The Directions.

I used a 6 quart crockpot. Any size 4 quarts and up will work.

Rinse off your meat and add to the crockpot. Open the cans of bamboo and water chestnuts and drain. Add dried ginger powder. Add mushrooms (boy I wish I hadn't forgotten those guys), and the cinnamon stick. Smash the garlic, chop and add. Do a happy dance that this is the only chopping, and make a mental note to have some of that already-chopped stuff on hand in the future.

Add your wet ingredients.

Stir to distribute.

Cover and cook on low for 8 hours, or until meat has reached desired tenderness.

The Verdict.

We all ate this! Hooray! I am glad that I only added a bit of the red pepper flakes, because there was not one whine of "this is too spicy"----I, actually, would have preferred some more heat, but I'm so glad to know that the kids had some protein this week. Other than peanut butter.
Adam had two servings. I made a big pot of brown rice to soak up the juice. Tasty, without being too sweet.

In a line-up, the Korean ribs would win----the kids really liked those, too.

I will make this again. I really liked the water chestnuts.

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Posted by: Stephanie O'Dea | A Year of Slow Cooking at October 15, 2008

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What they say about this article

  1. Anonymous10/15/2008

    This sounds tasty. I will have to try it. Though I probably won't put the cloves in. That is one spice I don't really care for. But I can't wait to try it. I have tried a bunch of your recipes and I have loved each one. Keep it up your almost there!!

  2. Gracious! I was just salivating over this recipe last night in the magazine! Great switch to make it in the crockpot. Can't wait to try it!

  3. Anonymous10/15/2008

    I just found your site yesterday. Why did I just hear about this yesterday! I have never been so excited about my crockpot in my whole life. I have used one now at least a couple times a month for most of my married life (13 years) but I never knew so much was possible. I am so excited I blogged about you here: . Thanks for the great site!

  4. Very good photo!

    Looks delish, I will have to give this a try, thanks :)

  5. I just found your site yesterday, and I am so excited I love my crock pot but I needed some new ideas! I have 2 lbs of pet. sirloin I need to cook do you think it could work?

  6. Pet sirloin?


    should I be worried about you?


  7. I just bought a roaster oven...can I use crockpot recipes on the low temp?

  8. You used cooking Sherry? Someone actually uses Cooking Sherry? Let me ask you this, is it something you would drink? Heavens no -- it's way too salty! Go to your Liquor Store and ask their recommendation if you don't drink, but intend to cook with alcohol. If Sherry isn't your style, go with a sweet Vermouth. Those are much better choices.
    (shudders at the thought of Cooking Sherry)

  9. I just found your blog through PolkadotPicketFence. I absolutly love what you're doing and after taking a quick glance at some of your recipes I will be trying out your buffalo lasagna.

    Sounds so yummy:-)

  10. oh my gosh! it's so funny that you posted a short ribs recipe today....we are having short ribs in the slow cooker today! I'm adapting a paula deen recipe in the slow cooker and I can't wait to taste it tonight with some buttered rice. *slurp* so yum! Now i'm going to have to look out for more short ribs to make this recipe too! I love anything with soy sauce and honey :o)

  11. That looks good! I posted one of my favorite crock pot recipes on my blog today - it also has a Chinese flair to it:

    Love your site - I actually tried and reviewed a few of your recipes on my blog recently...

  12. ah! Liz, you need to come and hold my hand then, at the liquor store! I *know* where the cooking sherry is, it's near the salad dressing! I don't even know what regular sherry looks like...

    but I know margaritas! :-0

  13. Anonymous10/15/2008

    I'm with little ol' liz on the cooking sherry--get some real stuff!

    I came to post a garlic tip, though, that I'm actually stealing from Rachael Ray. Rather than use that prechopped stuff, which is just not good, to me, use your handheld grater and just grate it in. So much quicker and easier than chopping!

  14. I just found your blog through a link at A Cup of Jo's blog. Your resolution is certainly grand and it looks as if you are keeping it! I use my crock pot about once a week, but it always makes so much I don't think I could use it every day. For instance, I have a garbanzo bean, ham, celery and parsnip soup bubbling away in my crock pot right now, but it will make enough for two dinners and a couple lunches! Perhaps I just cook too much in it. I am so excited to read your site and learn from your methods. Congratulations for keeping your resolution!

  15. Anonymous10/15/2008

    hi steph. yesterday was the first time i've had rice pudding. it was soooo good :) i have no idea how its made but i was hoping maybe u could show me how in the crockpot?

  16. Yum, this sounds good! I love my crockpot, too! I have the one on the right of your banner.

  17. This look sgreat and so does you Korean ribs, I cant wait to try both!

  18. What happened to the potato and leek soup? I bought leeks yesterday. What do I do with now? :( I *guess* I could look for a recipe somewhere else. Don't make me do that.

  19. Anonymous10/16/2008

    I have these cooking away at home...I'm glad that you mentioned that you used beef stew meat b/c that what I had on hand...

    Can't wait to get home :) I bet is smells pretty awesome right about now!

  20. Hey Joie de vivre, maybe you just need a smaller Crockpot. I live alone and have made tons of Stephanie's dishes in my smaller Crockpot just by reducing the volumes listed in her ingredient list.

  21. Anonymous10/16/2008

    Sounds amazing. I always see ribs at the store but don't really know what to do with them! And I love the idea of putting it in the crockpot! Great blog and I will definatly be back to let you know how this taste and for more recipes!

  22. I made this one too a couple weeks back....loved it! Kids too!

  23. Anonymous10/17/2008

    Short ribs
    Soy Sauce

    Simple and delicious.

  24. Anonymous10/17/2008

    This looks really good! It might sound odd, but I only like slow-cooked beef so this would be perfect for me to make for hubby and I! Yum!

  25. Anonymous3/07/2010

    love your cookbook, but the Red Ribs recipe is missing the cooking time!
    I bought a book for myself, then after trying 2 recipes, bought one for both of my daughters..thanks!!