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RECIPES RECIPES
Prepare Ginger Orange Braised Short Ribs a day or 2 before serving. Skim off fat, then reheat in the defatted slow
cooking liquid. Serve with homemade slaw and orange sweet potatoes. Leftovers can be used to make beef fried
rice, braised ginger beef over noodles, Asian tacos, or beef wontons.
Ginger Orange Braised Short Ribs
Serves 8 to 12
• 6 - 7 lbs. beef short ribs,
trimmed of excess fat
• 8 tablespoons Dijon mustard
• 1 cup herbs de Provence
• 2 - 3 tablespoons
vegetableoil
• 3 lbs. yellow onions,
thinlysliced
• 4 tablespoons tomato paste
• 4 (12-oz.) bottles or
cansorange soda
• 4 oranges, zested andjuiced
• 1-1/2 cups red chili sauce
• 4 tablespoons
Worcestershiresauce
• 1 (4-inch) piece of freshginger
• 20 dried apricots, chopped
1. Brush short ribs with Dijon mustard. Dredge ribs in a plate of herbs du Provence, pressing
herbs into meat to form a coating.
2. Place the cooking pot directly on the stovetop.
WARNING: This cooking pot is
not intended for use on any induction burner.
3. Add 2 to 3 tablespoons of vegetable or peanut oil to the cooking pot. (Do not use butter or
olive oil as they tend to burn at high temperatures.) .
4. Add ribs to the cooking pot and sear on medium-high to high heat. Work in batches so as not
to overcrowd the cooking pot. Sear all sides of the ribs. Set aside.
5. Pour off all but 2 tablespoons of oil/fat from the cooking pot. Add onions and cook on medium
heat, stirring occasionally, until browned, 10 to 15 minutes.
6. Use a heat-proof spatula or wooden spoon to stir in tomato paste and cook, coating onions
with tomato paste, until paste begins to brown, about 5 minutes. Stir in orange soda, orange
juice, and chili sauce. Simmer, scraping browned bits from bottom of the cooking pot, until
foaming (from the soda) subsides, about 5 minutes.
7. Wearing a protective oven mitt, remove cooking pot from heat and place into the base unit.
8. Transfer all seared ribs to cooking pot, arranging the ribs meaty-side-down.
9. Add Worcestershire sauce and apricots.
10. Slow Cook on LOW for 10 to 11 hours or until ribs are falling apart and tender.
11. Cover and refrigerate for at least 8 hours or up to 2 days. When ready to serve, use spoon to
skim off hardened fat from liquid.
12. Turn Slow Cooker to HIGH and reheat until warmed through. Transfer ribs to serving platter.
13. Whisk defatted s
auce and serve separately.
SO-315475_90067_BELLA_ProSeries_10qt Prog Slow Cooker_Best Buy_IM_R9.indd 18-19 2018-07-17 11:10 AM
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