Slow Cooker Teriyaki Beef Ribs

By LaurenCocch16

Ingredients

• 4 pounds beef short ribs (about 4 inches long)
• 3/4 cup teriyaki sauce
• 1 tablespoon Sriracha sauce
• 2 tablespoons sesame seeds
• 2 medium scallions, finely chopped
• Olive/Canola oil

Details

Servings 6
Preparation time 10mins
Cooking time 480mins
Adapted from strongertogether.coop

Preparation

Step 1

1. In a large skillet, heat a tablespoon or so of canola oil over medium-high heat, and swirl to coat the surface with oil. When the pan is hot, place several ribs, meaty side down, in the hot oil. Cook for 1-2 minutes to sear and brown the surface. Transfer the ribs to a 4-quart slow cooker, and continue until all the ribs are browned, adding more oil as needed.

2. In a cup, mix the teriyaki sauce and Sriracha sauce and pour over the ribs, turning to coat. Cover the slow cooker and set to low. Cook for 7 hours.

3. Uncover the ribs and transfer them to a platter; cover to keep warm. Pour the liquids from the cooker into a small pan and bring to a boil over high heat. Reduce to a strong simmer and cook for about 10 minutes, to reduce and thicken the sauce. If desired, skim the fat from the sauce.

4. Pour the sauce over the ribs and sprinkle with sesame seeds and scallions. Serve warm.