Ribs Korean Short Ribs

By pattie_d

Ingredients

• 1/2 cup low-sodium soy sauce
• 1/3 cup packed light brown sugar
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons minced fresh ginger
• 4 cloves garlic, crushed
• 1/2 teaspoon red pepper flakes
• 5 pounds beef short ribs
• 3 tablespoons cornstarch
• 1 1/2 cups shredded carrots
• 3 scallions, trimmed and thinly sliced
• 1 tablespoon sesame seeds
• 3 cups cooked white rice

Details

Servings 6
Preparation time 10mins
Adapted from familycircle.com

Preparation

Step 1

1. Combine soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a bowl.

2. Place ribs in a 5-quart slow cooker; add sauce. Cover and cook on HIGH for 6 hours or LOW for 9 hours, until meat is tender.

3. Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds. Serve with cooked rice.

Prep: 10 mins
Cook: 2 mins
Slow Cook: 6 hrson HIGH or LOW for 9 hours