Asian Beef Short Ribs with Rice and Veggies

Steps

1. Bring a full kettle to the boil. Pat beef ribs dry and rub with Asian spice mix. Season and set aside. Dice carrot 2cm and finely chop garlic. Place all in slow cooker or casserole dish, cover and set aside in fridge. Slice ginger into thin matchsticks. Combine in a medium bowl with Asian stock sauce, soy sauce, sesame oil, stock and boiling water. Cover and set aside in fridge.
2. Turn slow cooker to low or oven to 180°C. Pour prepared sauce over ribs in slow cooker/casserole dish, cover and cook on low for about 9 hours in slow cooker or 2 hours in oven. Ribs will be falling off of the bone when ready.
3. When ribs have 30 minutes remaining, combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
4. Thinly slice bok choy or separate leaves. Combine cornflour and water in a small bowl.
5. Remove ribs from slow cooker/casserole dish and set aside to rest for 5 minutes. Roughly chop or pull ribs, discarding bones and sinew. Skim away any oil sitting on top of the sauce. Add cornflour mix and bok choy to sauce. Continue to cook in slow cooker (or return casserole dish to oven) for about 10 minutes, until bok choy is tender. Return beef to dish.
6. Thinly slice cabbage until you have about 2 cups worth and roughly chop coriander. Toss in a medium bowl with vinegar and sesame seeds.
7. Spoon ¾ cup of rice onto plates and top with cabbage, ribs and a spoonful of Asian sauce.