Shelly's Recipe

KOREAN-STYLE BEEF SHORT RIBS (Crock pot)

Category: Ribs

3 1/2 lbs boneless beef short ribs
Granulated garlic, salt and black pepper to taste
1/2 cup olive oil
1/2 cup diced onions
1/4 cup diced celery and green bell pepper
2 tsp minced garlic
1/4 cup soy sauce and beef broth or water
1 tbsp brown sugar
2 tsp minced fresh ginger
1/2 tsp black pepper
1/4 cup sliced green onion tops
2 tsp dark sesame oil and toasted sesame seeds

Season ribs well with salt, pepper and garlic and set aside. In a large skillet, heat olive oil over medium-high heat. Brown ribs in batches until all are done. Remove ribs from skillet and set aside.

In a 5-quart crock pot, layer onions, celery, bell pepper and minced garlic. Place browned ribs on top of vegetables and set aside. In a medium-sized mixing bowl, combine soy sauce, beef broth, brown sugar, ginger and 1/2 tsp black pepper and stir well. Pour sauce mixture over ribs then top with green onions. Cover and cook on low heat 7-8 hours or until ribs are fork tender.

Turn crock pot off, remove ribs from cooking liquid and cool slightly. Trim and discard excess fat and cut meat into bite-sized pieces. Let cooking liquid stand 5 minutes then skim any fat that rises to the surface. Stir in sesame oil, return beef to crock pot, cover and cook on high heat for 15-30 minutes or until hot. Adjust seasonings to taste using salt, pepper and garlic. Serve hot over steamed white rice or cooked linguini pasta and garnish with toasted sesame seeds. Serves 6