Slow-Cooker Asian Beef Short Ribs
Ingredients
  • ½ cup low-sodium soy sauce
  • ⅓ cup brown sugar
  • ¼ cup rice vinegar
  • 2 cloves garlic, peeled and smashed
  • 1 tablespoon grated fresh ginger
  • ½ teaspoon crushed red pepper
  • 8 beef short ribs (about 4 pounds)
  • 4 medium carrots, peeled and halved crosswise
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame oil
  • 4 scallions, thinly sliced (optional)
Instructions
  1. In the bowl of your slow cooker combine soy sauce, brown sugar, vinegar, garlic, ginger, red pepper and short ribs.
  2. Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours,) until the meat is tender and easily pulls away from the bone.
  3. Transfer the short ribs and carrots to plates. With a large spoon or ladle, skim the fat from the cooking 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 tablespoon 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.
Recipe by at http://www.beckiswholelife.com/2013/09/03/slow-cooker-asian-short-ribs-2/