5 lbs beef short ribs 1/4 cup low-sodium soy sauce 1/4 cup apricot jam 1/4 cup red wine vinegar 1/4 cup sriracha hot sauce 3 tbsp olive oil, separated 1 tbsp minced ginger 1/2 cup chopped scallions, for garnish
In a medium bowl, mix together soy sauce, apricot jam, red wine vinegar, sriracha, ginger and 2 tbsp of olive oil. Place the short ribs in a large Ziploc bag and pour your marinade mixture over the meat. Make sure to rub in the marinade well. Place bag in a small casserole dish, and let sit in the fridge for at least 4 hours. In a large sauté pan, place 1 tbsp of olive oil over medium heat. Lightly brown short ribs in the pan.
Crumble up a large sheet of aluminum foil so it will fit in the bottom of your slow cooker. Place browned short ribs on top of the foil.
Turn slow cooker on low and cook for 11 to 12 hours, or on high and cook for 7 to 8 hours. Top with chopped scallions and enjoy!
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