DUMP & GO Crockpot Asian Short Ribs w/Roasted Red Potato Blend & Watermelon

Serving Size: 4

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DUMP & GO Crockpot Asian Short Ribs w/Roasted Red Potato Blend & Watermelon

Description

Literally fall-off-the bone tender! And all you have to do is throw everything into a crockpot. That's it! No cooking at all! MAIN DISH: CALORIES: 308, SATURATED FAT: 9G, TRANS FAT: 0G, SODIUM: 762MG, CARBOHYDRATE: 6G, SUGARS: 0G, PROTEIN: 24G SIDE DISH 1: CALORIES: 50, SATURATED FAT: 0G, TRANS FAT: 0G, SODIUM: 25MG, CARBOHYDRATE: 11G, SUGARS: 2G, PROTEIN: 1G SIDE DISH 2: CALORIES: 46, SATURATED FAT: 0G, TRANS FAT: 0G, SODIUM: 1MG, CARBOHYDRATE: 11G, SUGARS: 9G, PROTEIN: 0G

Meal Type

Basic

Dietary Preferences

No Preference, Dairy Free, Low Carb, Diabetic Friendly

Ingredients

  • 1/4 cup Reduced Sodium Soy Sauce
  • 1/4 cup Beef Broth
  • 2 tbsp Brown Sugar
  • 1 1/2 tsp Freeze Dried Garlic
  • 1 1/2 tsp Ginger (Fresh or Ground)
  • 1/2 tsp Sesame Oil
  • 1/2 tsp Crushed Red Pepper
  • 2 1/2 lbs Bone-In Beef Short Ribs, cut crosswise into 2" pieces
  • 1 tbsp Cornstarch
  • 1 tbsp Fresh Parsley Leaves, chopped
  • 1/2 tsp Sesame Seeds
  • 10 oz bag Steamfresh Roasted Red Potato Blend
  • 16 oz Fresh Cut Watermelon
  • 2 Tbsp of Water

Takes to prepare.

Takes to cook.

Takes No Time total.

Instructions

  1. In a large bowl, whisk together soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil and red pepper flakes. Place short ribs into crockpot. Stir in soy sauce mixture until well combined. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. In a small bowl, whisk together cornstarch and water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened. Place unopened bag in microwave for 5-6 minutes, let sit for 2 minutes. Serve ribs & vegetables immediately with watermelon on the side. Enjoy!