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Hong Kong Slow Cooked Short Ribs with Bok Choy and Rice

This Little Goat went to Hong Kong
  • This Little Goat went to Hong Kong


4 servings


3 ½ - 10 ½ hours (pending slow cooker)

active time

35 minutes


Canola oil

2 lb. bone-in short ribs (2”x3” pieces; 1 bone each), approximately 8 pieces

1 1/3 cup + 2 Tbsp This Little Goat went to Hong Kong

1 cup uncooked jasmine rice

Kosher salt and freshly-ground black pepper

2 cups bok choy, thinly sliced

1 sweet onion, thinly sliced

10 garlic cloves, thinly sliced

1/2 cup salted peanuts, roughly chopped


Heat a large sauté pan over medium heat and coat with canola oil. Season short ribs on both sides with salt and pepper. Sear the ribs until golden brown on each side (about 1-2 minutes per side). Transfer the ribs and all of the fat to the bowl of a 6-quart slow cooker. Pour over 1  cup Hong Kong sauce and 1 cup water. Cover and cook on high for 3-4 hours or low for 6-8 hours, until the meat is tender and beginning to fall apart (the longer and slower the better!) 

When ribs are almost ready, prepare the rest of your ingredients.

Rinse rice in a fine mesh strainer with cool water for about 30 seconds, until the water runs clear. Drain well until mostly dry. Add rice,  cups cool water and 1 tsp salt to a pot. Bring to a boil, then reduce the heat to a low simmer. Cover and let simmer for about 10 minutes, until the water has been absorbed. Remove from the heat and let sit, covered, for about 10-15 minutes more. Fluff with a fork and set aside.

Meanwhile, heat a non-stick pan over medium-high heat and coat with canola oil. Sauté the onions and garlic until softened and fragrant, about 5 minutes. Add the bok choy and sauté until wilted, about 1 minute more. Stir in the remaining 2 Tbsp Hong Kong and continue cooking until combined and heated through. 

Spoon cooked rice onto plates and top with sautéed veggies. Serve alongside tender short ribs and garnish with chopped peanuts! 

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