Beef Short Ribs, Korean-Style Slow Cooker

By MarieR

Patience is key when it comes to slow cookers and this recipe is no exception. Prep these ribs in the morning, and let them tenderize in the slow cooker all day long before serving them for dinner. They’re perfect for a cold, winter day with a side of rice or vegetables.

Ingredients

• 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

Details

Servings 4
Preparation time 10mins
Cooking time 310mins
Adapted from cooking.com

Preparation

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.

Recipe reprinted by permission of Cooking.com. All rights reserved.