Slow Cooker Short Rib Sinigang
Slow Cooker Short Rib Sinigang
Ingredients
For the Short Rib Sinigang
- 2 1/2 pounds beef short ribs
- 1 packet Mama Sita's Sinigang sa Sampalok Mix, original flavor
- 32 fl oz College Inn Natural Beef Bone Broth
- 1/2 cup white onion, chopped
- 4 tomatoes, quartered
- 2 lemons, juiced
- 2 tablespoons Nutiva Coconut Secret Coconut Aminos Original, or to taste
- 1 cup green beans, trimmed and chopped
- 2 heads bok choy, bottoms trimmed, leaves separated and roughly chopped
For Serving
- 4 cups white rice, cooked, as needed
Instructions
- 1
Place the beef short ribs into the Crock-Pot.
⏱️ 2 min
- 2
Sprinkle the entire packet of Mama Sita's Sinigang sa Sampalok Mix over the short ribs. Using a gloved hand, rub the sinigang mix thoroughly into the short ribs to coat them evenly.
⏱️ 3 min
- 3
Pour the College Inn Natural Beef Bone Broth into the Crock-Pot, ensuring it covers the short ribs.
⏱️ 1 min
- 4
Add the chopped white onion and quartered tomatoes to the Crock-Pot.
⏱️ 2 min
- 5
Squeeze the juice from the 2 lemons directly into the Crock-Pot using a lemon juicer.
⏱️ 2 min
- 6
Add the Nutiva Coconut Secret Coconut Aminos Original to the Crock-Pot. Start with 2 tablespoons and adjust to taste later if desired.
⏱️ 1 min
- 7
Prepare the vegetables: Trim and chop the green beans. Cut the bottoms off the bok choy heads, separate the leaves, and roughly chop them.
⏱️ 7 min
- 8
Add the chopped bok choy and chopped green beans to the Crock-Pot.
⏱️ 2 min
- 9
Cover the Crock-Pot and cook on low for 8-10 hours or on high for 4-5 hours, until the short ribs are fork-tender.
⏱️ 480 min
- 10
Once cooked, carefully ladle the short rib sinigang, including the meat, vegetables, and broth, over bowls of freshly cooked white rice. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Short Rib Sinigang
For the Short Rib Sinigang
- 2 1/2 pounds beef short ribs
- 1 packet Mama Sita's Sinigang sa Sampalok Mix, original flavor
- 32 fl oz College Inn Natural Beef Bone Broth
- 1/2 cup white onion, chopped
- 4 tomatoes, quartered
- 2 lemons, juiced
- 2 tablespoons Nutiva Coconut Secret Coconut Aminos Original, or to taste
- 1 cup green beans, trimmed and chopped
- 2 heads bok choy, bottoms trimmed, leaves separated and roughly chopped
For Serving
- 4 cups white rice, cooked, as needed
Instructions
- 1
Place the beef short ribs into the Crock-Pot.
⏱️ 2 min - 2
Sprinkle the entire packet of Mama Sita's Sinigang sa Sampalok Mix over the short ribs. Using a gloved hand, rub the sinigang mix thoroughly into the short ribs to coat them evenly.
⏱️ 3 min - 3
Pour the College Inn Natural Beef Bone Broth into the Crock-Pot, ensuring it covers the short ribs.
⏱️ 1 min - 4
Add the chopped white onion and quartered tomatoes to the Crock-Pot.
⏱️ 2 min - 5
Squeeze the juice from the 2 lemons directly into the Crock-Pot using a lemon juicer.
⏱️ 2 min - 6
Add the Nutiva Coconut Secret Coconut Aminos Original to the Crock-Pot. Start with 2 tablespoons and adjust to taste later if desired.
⏱️ 1 min - 7
Prepare the vegetables: Trim and chop the green beans. Cut the bottoms off the bok choy heads, separate the leaves, and roughly chop them.
⏱️ 7 min - 8
Add the chopped bok choy and chopped green beans to the Crock-Pot.
⏱️ 2 min - 9
Cover the Crock-Pot and cook on low for 8-10 hours or on high for 4-5 hours, until the short ribs are fork-tender.
⏱️ 480 min - 10
Once cooked, carefully ladle the short rib sinigang, including the meat, vegetables, and broth, over bowls of freshly cooked white rice. Serve hot.
⏱️ 5 min