Korean Short Ribs over Jasmine Rice and Peas

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Last week short ribs were on sale, so I searched for the best way to make them in the crock pot due to the Air Conditioning Debacle of ’09. My first stop on any crock pot search is always Stephanie and she had a great recipe that she got from Stefania.  I made it and it was delicious!  I served it with cole slaw, because I’m obsessed with coleslaw, and it was amazing.  However I had a lot of delicious liquid left over and couldn’t help but think that the next time, I would make rice so that I could pour this heavenly liquid over the rice.  Here’s what I did:

2 packages short ribs (total 10 pieces)
1 cup soy sauce
1 cup brown sugar
1 T. red pepper flakes

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3 cups Jasmine rice
4 cups water
1 bag frozen peas
2 sweet onions diced
3 T. Extra Virgin Olive Oil

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Sear the short ribs

When done, transfer to crock pot and add brown sugar

and soy sauce and pepper flakes and stir to combine

Set crock pot for 6 hours on low

When there’s 30 minutes left, heat a dutch oven and add Olive oil.  When heated, add onion and saute for 10 minutes or until translucent.

How many of my recipes have this exact picture of the sauteing onion???

Add rice

and saute until rice is pearly

Add the water and bring to a boil.  Lower the heat and allow to cook for 20 minutes or according to package directions.  Meanwhile, prepare the peas according to package directions. When the rice is done, add peas and fluff.  Spoon rice/pea mixture into bowl and add a couple of ribs.  Spoon sauce over ribs and rice.  Delicious!

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