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  • 2 pounds beef short ribs
  • 1/2 head garlic, peeled and chopped
  • 1-inch knob ginger, sliced
  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons rice wine vinegar (unseasoned)
  • 2 tablespoons dark brown sugar
  • 1 pear, chopped
  • 3 green onions, chopped, plus more for garnish
  • Toasted sesame seeds for garnish
  • Get Cooking:


Servings 4


Step 1

Place the short ribs in a 5-quart slow cooker.
In a medium bowl, combine the garlic, ginger, soy sauce, vinegar and sugar. Stir until the sugar is dissolved. Pour the mixture over the ribs and top with the pears and green onions. Cover with lid and cook on low for 5-6 hours, turning the ribs halfway through, if desired.
Garnish the beef with green onions and sesame seeds.
Tip: To remove the fat from the juices, refrigerate the juice in a measuring cup or bowl overnight (alternatively, freeze for several hours). The fat will rise to the top in a solid layer, making it a snap to remove.

Get Cooking:


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