Short Rib Pho in a Slow CookerCourse: MeatsDifficulty: Easy
We are huge fans of Temple Creek Ranch. The family that owns and runs the ranch are very nice and they really take pride in their animals and the meat they sell. They did a meal kit with their tasty English cut short ribs. It was for an insta-pot and I don’t own one so I had to make it slow cooker friendly. It was delicious and so easy. I just put broth, seasoning packet and meat in the slow cooker on low for 8 hours and then chopped fresh basil, green onions, jalapeño and quartered a lime. Once the short ribs were ready I simply made the noodles and the dinner was done. It was filling, warming and delicious. It came with a recipe but I had to find one that worked better to make with a slow cooker.
5 English cut beef short ribs, about 3-3 1/2 pounds
2-3 Tablespoons fish sauce
2-3 Tablespoons soy sauce
2-3 Tablespoons honey
3 star anise
2 bunches scallions, divided
1 cinnamon stick
1 teaspoon sichuan peppercorns
32 oz chicken broth
2 packages of rice noodles, pad Thai
1 package bean sprouts
Thai basil or basil, fresh and rough chopped
2 limes, one quartered and 1 halved
1 jalapeno, stemmed and seeded, sliced
- Combine short ribs, fish sauce, soy sauce, honey, star anise, 6 scallions, cinnamon stick and peppercorns in the bowl of a slow cooker. Turn the slow cooker on to low 8 hours.
- When the 8 hours are up, chop the fresh basil, prepare the limes and slice the jalapeno. Remove meat from slow cooker and strain the liquid. Add the meat, liquid and bean sprouts back to the slow cooker to continue to warm.
- Bring a large pot of water to a boil, and prepare noodles according to instructions.
- Serve the Pho in heated large shallow bowls. Place a ladle or two of the broth/bean sprouts, noodles, meat, then garnish with basil and scallion. If you like heat add the jalapeños.
- If you prefer you can use rice instead of noodles and make it more like a rice soup.