- 2 TBS canola oil, divided
- 8 (6 oz.) bone-in beef short ribs, trimmed
- 3/4 cup unsalted beef stock
- 1/3 cup lower-sodium soy sauce
- 1/4 cup rice vinegar
- 2 TBS grated peeled fresh ginger
- 2 TBS brown sugar
- 2 TBS red pepper flakes (Sriracha or any other hot spice you prefer)
- 8 minced garlic cloves
- 1 (12 oz.) can cola
- 1/2 tsp. star anise
- 1 (4 x 1-inch) orange rind strip
- 4 cups (1-inch) diagonally cut carrots
- 1/4 cup water
- 1 TBS cornstarch
- 2 cups diagonally cut snow peas
- 1/4 cup chopped fresh cilantro
Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add half of beef to pan; cook 10 minutes, turning to brown on all sides. Remove beef from pan; place in a 6-quart electric slow cooker. Repeat procedure with remaining 1 tablespoon oil and beef. Add stock and next 9 ingredients (through rind) to slow cooker. Cover and cook on low for 8 hours or until beef is very tender. Carefully remove beef from pan; keep warm. Discard rind. Skim fat from surface of cooking liquid and discard fat. Pour cooking liquid into a large saucepan; bring to a simmer. Add carrots to pan; cook 20 minutes or until carrots are fork tender. Combine 1/4 cup water and cornstarch, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Stir in peas; cook 2 minutes. Place 1 short rib in each of 8 shallow bowls. Ladle 1/4 cup sauce and
vegetables over each serving; sprinkle evenly with cilantro.
