Richly marbled short ribs transform in the slow cooker, tenderizing until they fall off the bone, and releasing lots of flavorful juices. Spoon it all over rice with quick pickles and bright herbs.
Ingredient Notes: The short ribs and broth may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost the beef same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes. For the broth, microwave on high until defrosted, 2 to 3 minutes.
Equipment Note: If you’re using an Instant Pot instead of a slow cooker, settings vary. Set the Instant Pot to slow cook on the “normal” setting for 8 hours.
What You Get
Short ribs (see note below)
Mushroom broth (see note below)
Cooked white rice
What You'll Need
Rice vinegar or white wine vinegar
In a large frying pan over medium-high heat, warm 2 tablespoons vegetable oil. Working in batches, brown the short ribs, turning once or twice, 3 to 4 minutes per side. Transfer to the slow cooker.
When all of the short ribs are piled in the slow cooker, add ⅔ cup of the teriyaki sauce and 1½ cups of the mushroom broth, reserving the rest for another use. Cover and slow cook until the short ribs are tender and falling away from the bone, on the low setting for 8 hours or the high setting for 4 hours (see note below).
Just before serving, cut half of the cucumbers in half lengthwise, then slice crosswise (you should have about 1½ cups). Reserve the rest of the cucumbers for another use. In a bowl, toss the cucumbers with 1 tablespoon rice vinegar, 1 teaspoon sugar, and a couple of pinches of salt. Let marinate until softened. Slice the scallions. Pick the cilantro leaves and toss the stems.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
When the short ribs are ready, use a ladle to skim some fat from the top. Heap the rice onto plates, ladle the short ribs and juices over, and pile the cucumber salad on the side. Scatter with the scallions and cilantro leaves and serve warm.