Shelly's Recipe

ASIAN SHORT RIBS - Crock pot

Category: Ribs

1/2 cup low-sodium soy sauce
1/3 cup brown sugar
1/4 cup rice vinegar
2 cloves of garlic, peeled and smashed
1 tbsp grated fresh ginger
1/2 tsp crushed red pepper
8 beef short ribs (about 4 pounds)
4 medium carrots, peeled and halved crosswise
1 small green cabbage (I omitted this)
2 tbsp cornstarch
1 tbsp sesame oil
4 scallions, thinly sliced

In a 4-6 quart crock pot, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add Short ribs and carrots and arrange in a single layer. Cook, covered, for 7-8 hours on LOW or until the meat is tender and easily pulls away from the bone. Transfer the short ribs and carrots to plates.

With a large spoon or ladle, skim the fat from the cooking liquid and discard. Turn the crock pot to HIGH.

In a small bowl, whisk together the cornstarch with 1 tbsp of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with scallions.