Mrs BC's House of Chaos: Beef Short Ribs

I love beef short ribs; they are an inexpensive, forgiving, family pleaser. They require long and slow cooking before crisping up in the oven, but that long slow cooking is exactly why slow cookers where made in the first place! 10 minutes in the morning, and 15 minutes before dinner is all it takes. This Asian style recipe is super easy and my family positively devoured it. There were not even any leftovers. Sad face.

Ingredients

2 kilos of beef short ribs. I never see these at the local supermarket, and had to go to a proper butcher for my fix.
1 cup of soy sauce
1 cup of brown sugar
2 tablespoons of minced garlic
1 tablespoon of chopped ginger
a few pieces of star anise
approx 2 cups of stock, made from stock powder is fine.

Method

Arrange short ribs in the slow cooker, preferably in a single layer.
Combine all remaining ingredients and pour over the ribs. The aim is to ensure all the ribs are covered in the marinade ingredients, so if you've had to make more than one layer, add more stock or even water.
Set the slow cooker to low and leave the room. Enjoy your day!
Return about 6 hours later. Carefully remove the ribs from the slow cooker and place in a baking dish. Drizzle with olive oil and place in a super hot oven for approx 10-15 minutes, just enough time to crisp up the edges.

The ribs are delectable and very rich, so I served them with plain steamed rice and a simple Asian slaw; the crunchy fresh tang of finely shredded cabbage, carrot and cucumber was a nice counter balance against the soft, flavoursome ribs.