SLOW COOKER ASIAN SHORT RIBS

By JJCR

Ingredients

• 1/2 CUP SOY SAUCE
• 1/3 CUP BROWN SUGAR
• 1/4 CUP RICE VINEGAR
• 2 CLOVES GARLIC, PEELED AND SMASHED
• 1 TBSP. GRATED FRESH GINGER
• 1/2 TSP.CRUSHED RED PEPPER
• 8 BEEF SHORT RIBS (ABOUT 4 LBS.)
• 4 MEDIUM CARROTS, PEELED AND HALVED CROSSWISE
• 1 SMALL GREEN CABBAGE (ABOUT 1 LB.) QUARTERED
• 2 TBSP. CORNSTARCH
• 1 TBSP. SESAME OIL
• 4 SCALLIONS, THINLY SLICED (OPTIONAL)

Preparation

Step 1

1. IN A 4 TO 6 QUART SLOW COOKER, COMBINE THE SOY SAUCE, SUGAR, VINEGAR, GARLIC, GINGER AND RED PEPPER. ADD THE SHORT RIBS AND CARROTS AND ARRANGE IN A SINGLE LAYER. LAY THE CABBAGE ON TOP.

2. COOK, COVERED, ON HIGH FOR 5 TO 6 HOURS ( ON LOW FOR 7 TO 8 HOURS UNTIL THE MEAT IS TENDER AND EASILY PULLS AWAY FROM THE BONE.

3. TRANSFER THE CABBAGE, SHORT RIBS, AND CARROTS TO PLATES. WITH A LARGE SPOON OR LADLE, SKIM THE FAT FROM THE COOKIN LIQUID AND DISCARD.

4. IF THE SLOW COOKER IS ON THE LOW SETTING, TURN IT 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 THE SCALLIONS.