Our mouths are watering just thinking of these savory and deeply flavored Sichuan Short Ribs. The incredible notes of fresh ginger, garlic, Chinese 5 spice, soy sauce, and Zen of Slow Cooking's award-winning Sichuan spice blend come together for a flavor-packed meal the whole family will love. This dish also makes a great meal prep option you can enjoy again and again during the workweek as a go-to dinner option or your daily lunch. This low-effort recipe makes a complete meal from one pot and is best prepped in the morning and left to cook for nine to ten hours as you go about your day. It will be ready to enjoy in the evening! After your short ribs have been cooked to tender perfection, we love serving this recipe over a bed of steamed, white rice with sliced red chili, and chopped cucumber or cilantro for a touch of freshness.
Pro tip: If you prefer a thicker coating sauce, we recommend mixing two tablespoons of corn starch with two tablespoons of cold water and stirring them into the juices at the bottom of your cooker.
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Sichuan Short Ribs
These melt in your mouth Sichuan Short Ribs are incredibly easy to make and equally as satisfying. Make a batch as your weekly meal prep or enjoy with your family as you gather around the dinner table.
- 2 tbsp cooking oil
- 4 lbs beef short ribs
- 1-1/2 cups (1 medium) white onion, diced
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 2 tsp Chinese 5 spice
1 Sichuan spice blend
- 1 cup beef broth
- 2 tbsp soy sauce
- 4 tbsp rice wine vinegar or white wine vinegar
Heat the oil in a skillet; brown beef ribs for 3 - 4 minutes; turning to color each side, remove and set aside on a plate.
Add onion to the skillet and soften for 2 minutes; stir in ginger and garlic and transfer the mixture to the cooker. Stir the Chinese 5 spice into the cooker
Add the Sichuan blend & stir in broth, soy sauce, and rice wine making sure to scrape any bits from the bottom of the pot.
Return the ribs to the pot & ensure the Sichuan infusion is securely tucked into the liquid.
Cover & cook on LOW: 9-10 hours or HIGH: 4 hours.
Remove the cooker lid and transfer the ribs to a large plate.
Remove the rib bones & discard, shred the meat and return to the pot. Serve meat over steamed rice with the sauce.