The BF loves our Ninja 3-1 slow cooker, and I mean loves to the point where we actually use it weekly. One of the best conveniences is that it allows you to saute ingredients directly in the pot before switching to the slow cooker mode, reducing the number of dishes to wash. We’ve been testing out various stews and pulled pork recipes but my favourite so far is an adapted Asian style beef recipe from Nigella Lawson. The dish is sweet, with a sauce that is almost hoisin like with a hint of acidity. The first time we used beef shanks as the recipe called for and the flavour was amazing, but I found the cut of meat to be sinewy even after slow cooking. We substituted beef shank for short rib instead and made the dish was perfect, tender and fall off the bone. Pictured above, the short rib is served over a paratha and topped with cilantro.
- 2 onions
- 1 chunk of ginger (2inches)
- 4 cloves of garlic
- 2 tsp ground coriander
- 3 tsp vegetable oil
- 1 cup Chinese cooking wine, or dry sherry
- 1/4 cup soy sauce
- 1/4 cup packed, dark brown sugar
- 900ml beef broth,
- 2 tbsps oyster sauce
- 1/4 cup rice wine vinegar
- 2 cinnamon sticks
- 2 star anise
- 2 1/2 lbs of beef short rib
- Dice onions and grate ginger. Throw into dutch over and saute until soft along with chopped garlic and ground coriander.
- Add in all wet ingredients and sugar and bring to a boil. Add star anise and cinnamon sticks
- Transfer everything to a slow cooker, cube the beef short rib and add into slow cooker.
- Cook on high for 4 hours
- If you have a Ninja, turn on stove functionality, high and reduce sauce
Step by Step Photos
Assemble the dry ingredients
Assemble wet ingredients, except for the beef broth, rinse off the short rib and pat dry
Dice the onions and throw into a mixing bowl
Grate the garlic
Combine wet ingredients and sugar
Throw the onions into the slow cooker/pan, grind the coriander seeds and add that in as well
Saute the onions until soft and add in the wet ingredients including the beef broth
Cube the short short rib and add into the slowcooker
Bring everything to a boil and slow cook on high for 4 hours
Thank you for posting a Ninja recipe! I own the cooking system and am trying to learn how to use it beyond the few techniques their cookbook highlights. I have cooked pork ribs by using the included rack… But am searching for more than just the “steam” results.
If you could post more when using the ninja you would be one of my favorite people in the world!!
I forgot to mention…only a few of Your pictures will load on my iPad… So, I am only relying on your descriptions! That is why I asked some of the questions above!!
Hi, happy to help! I do enjoy my Ninja and am still exploring all the functionality myself.
For this recipe, the end result is more a braised meat, very soft, pull apart, which I wouldn’t recommend for a rack of ribs. It would be kind of a waste. I’ve made that rib recipe as well (with the rack), and it turned out really well.
With the short ribs, I ask my butcher to cut the whole piece into 2inch thick strips for me, so I then cut the strips into smaller cubes. Each piece has a bone and the meat surrounding it. This is easier to cook and eat.
I have another Goat Stew recipe (http://xiaoeats.com/2014/03/irish-goat-stew/) posted and am working on more. If you have any more questions or need clarification, feel free to ask!
[…] that is in between the ribs. We decided to cook it the best way we knew how for an unknown cut, slow-cooked into a stew. The end result was saucy, flavourful and super […]
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