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Slow Cooked Short Ribs

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




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 ⅓ cup + 2 Tbsp This Little Goat went to Hong Kong

1 cup short grain rice

Kosher salt and freshly-ground black pepper

2 cups bok choy, thinly sliced

1 sweet onion, thinly sliced (about 1 cup)

10 garlic cloves, thinly sliced (about ¼ cup)

½ cup chopped salted peanuts, toasted


Heat a large sauté pan over medium heat and coat with canola oil. Season short ribs 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 1/3 cup Hong Kong sauce and 1 cup water. Cover and cook on high for 3-4 hours or low for 6-8 hours, until 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 30 seconds. Drain well until mostly dry, about 2 minutes. Place rice, an equal amount of cool water (1 cup) and 1 tsp salt into a rice cooker or pot. Start rice cooker or simmer in a pot on low, covered, for 20 minutes. Fluff rice 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, stirring often, until the onions have softened and garlic is fragrant, about 5 minutes. Add the bok choy and sauté until softened, about 1 minute more. Add the remaining 2 Tbsp Hong Kong sauce and stir to coat. Continue cooking until heated through.

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

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