Recipe: Asian-Style Short Ribs with Diakon Salad (broiler and crock pot)

ASIAN-STYLE SHORT RIBS

6 lb. beef short ribs, English cut
3/4 teaspoon each salt and freshly ground pepper
3/4 teaspoon five-spice powder
1/4 cup each hoisin sauce and ketchup (or 1/2 cup ketchup)
3 tablespoons rice vinegar, divided use
2 tablespoons soy sauce
1 tablespoon Asian fish sauce
1 tablespoon honey
1 small yellow onion, finely chopped
1 tablespoon peeled and minced fresh ginger
5 garlic cloves, smashed
FOR THE DIAKON SALAD:
1 large daikon, about 3/4 lb., peeled and julienned
2 carrots, peeled and julienned
1 shallot, minced
1/2 cup chopped fresh cilantro or parsley
3 tablespoons peanut oil
2 tablespoons chopped roasted peanuts (for garnish)

Preheat a broiler.

Trim most of the fat off the short ribs. Season the ribs all over with the salt, pepper and five-spice powder. Place on a wire rack set on a rimmed baking sheet.

Broil, turning once, until the ribs are nicely browned and sizzling on both sides, 8 to 10 minutes per side.

In a slow cooker, stir together the hoisin sauce, ketchup, 2 tablespoons of the vinegar, the soy sauce, fish sauce, honey, onion, ginger and garlic. Add the ribs and turn to coat evenly with the hoisin mixture. Stack the thicker ribs at the bottom of the slow cooker.

Cover crock pot and cook on LOW according to the manufacturer's instructions until the meat is very tender, about 6 hours.

TO MAKE THE DAIKON SALAD:
Meanwhile, in a bowl, combine the daikon, carrots, shallot and cilantro. Add the peanut oil and the remaining 1 tablespoon vinegar and toss to coat evenly.

TO SERVE:
Remove the ribs from the slow cooker and serve the meat on or off the bones. Divide among warmed shallow bowls or plates, moisten each serving with some of the braising liquid and top with a large spoonful of the Daikon Salad. Garnish with the nuts and serve immediately.

Makes 6 servings
Adapted from source: Williams-Sonoma The New Slow Cooker