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Slow Cooked Short Ribs

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




3-10 hours

active time

20 minutes


2 lbs 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 short grain rice 
1 tsp salt
1 tsp oil
2 cups bok choy, julienned
1 cup sweet onion, julienned
1/4 cup garlic cloves, sliced
1/2 cup chopped peanuts, toasted and salted


Heat a large sauté pan over medium heat. Season short ribs with salt and pepper. Sear the ribs on each side (about 1-2 minutes per side). Transfer the ribs and all the fat into a slow cooker or crock pot with 1 1/3 cup Hong Kong sauce and 1 cup water. Cook on low from 3-10 hours. The longer, the better!

When almost ready for dinner, rinse short grain rice in a fine mesh strainer with cool water for 30 seconds. Drain well over a bowl for ~2 minutes and put into a rice cooker or pot with an equal amount (1 cup) of cool water and 1 tsp of salt. Start rice cooker or simmer in pot on low covered for 20 minutes.

Heat a non-stick pan over high heat and add 1 tsp of cooking oil. Sauté the onions and garlic moving often so as not to burn. Once the onions and garlic have softened a bit, add the bok choy and sauté for 1 minute. Add 2 Tbsp of the remaining Hong Kong sauce and spoon over the rice. Pull the short ribs out of the pot and place on a plate, garnishing with the toasted chopped peanuts. Serve the ribs, bok choy and rice family style or have fun plating them up individually!

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