This is delicious twist on traditional slow cooker short ribs! The medley of mushrooms and the sweet and spicy flavor of the sauce, pair perfectly with these fall-off-the-bone short ribs. Serve it up over egg noodles with a side Napa Cabbage Slaw and you’ve got the makings of a unique and tasty Sunday Supper!

Ingredients: Feeds 4 – 6

• 10 – 12, bone -in beef short ribs, trimmed (approx. 4 lbs)
• salt
• pepper
• 2 tbsp canola oil (plus extra if needed)
• cooking spray
• 3 cups fresh, sliced, assorted mushrooms
• 2 tbsp minced garlic, divided
• 2 tbsp minced ginger, divided
• 1 cup low sodium beef stock
• 1/2 cup light brown sugar
• 1/2 cup rice vinegar
• 3 tbsp low sodium soy sauce
• 1 tsp red pepper flake

Directions:

1. Rinse and pat the ribs dry. In a heavy bottom skillet or dutch oven, heat oil over medium-high heat. Season ribs with salt and pepper and brown on all sides in small batches, adding oil to the skillet if needed.
2. Transfer browned ribs to a lightly sprayed 6-qt slow cooker.
3. Meanwhile, add mushrooms and half the minced garlic and ginger to the skillet and sauté until they begin to soften.
   

   
4. In a small bowl, whisk together the rest of the ingredients including the remaining garlic and ginger, the stock, brown sugar, vinegar, soy sauce and red pepper flake.
5. Cover ribs with mushroom mixture and pour sauce over top.
6. Cook on LOW for 6 – 8 hours, until meat falls off the bone.
7. Place rib meat on a serving platter. Use a slotted spoon to remove mushrooms and garnish the meat with them. Skim fat from the cooking liquid and drizzle sauce over the platter.

*Original recipe adapted from Cooking Light, Asian Short Ribs