Sweet And Tangy Short Ribs

• 2 tablespoons canola oil, divided
• 8 (6-ounce) 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 tablespoons grated peeled fresh ginger
• 2 tablespoons brown sugar
• 2 tablespoons sambal oelek
• 8 minced garlic cloves
• 1 (12-ounce) can cola
• 1 star anise
• 1 (4 x 1-inch) orange rind strip
• 4 cups (1-inch) diagonally cut carrot
• 1/4 cup water
• 1 tablespoon cornstarch
• 2 cups diagonally cut snow peas
• 1/4 cup chopped fresh cilantro

1. 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 star anise and rind.
2. Skim fat from surface of cooking liquid; discard fat. Pour cooking liquid into a large saucepan; bring to a simmer. Add carrot to pan; cook 20 minutes or until carrot is almost done. 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 1/2 cup sauce and vegetables over each serving; sprinkle evenly with cilantro.
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canola oil, short ribs, unsalted beef stock, lower, rice vinegar, fresh ginger, brown sugar, sambal oelek, garlic, cola, anise, orange rind strip, carrot, water, cornstarch, snow peas, fresh cilantro

Taken from www.myrecipes.com/recipe/sweet-tangy-short-ribs (may not work)