I love going to the farmer’s market on the weekend. The fresh produce, fresh baked goods, and fresh meat are enticing. While walking around we spotted the short-ribs and I knew I needed to break out my slow cooker and make Asian short-ribs. I usually make fresh steamed rice to go along with the short-ribs but at the market I saw spaghetti squash and thought it would make a perfect companion with the short-ribs.
These short-ribs are A-M-A-Z-I-N-G. The meat falls off the bones and is so tender after cooking 7 hours. I highly recommended throwing this in your slow cooker and impressing your family and friends. They also re-heat well in the microwave for lunch (or breakfast if you still crave more short ribs).
- 1/2 cups low-sodium soy sauce
- 1/3 cup light brown sugar
- 1/4 cup rice vinegar
- 6 cloves garlic, minced or crushed in garlic press
- 1 tablespoon ginger, grated
- 1 tablespoon crushed red pepper flakes
- 3-4 pounds beef short ribs, cut into about 8 even pieces
- 2 tablespoon cornstarch
- 1 tablespoon sesame oil
- scallions, thinly sliced
- In a 4-6 quart slow cooker whisk together the soy sauce, brown sugar, rice vinegar, garlic, and ginger.
- Arrange the short ribs in a single layer.
- Cook, covered on low and cook for 8 hours or until meat is tender enough to easily pull from the bone.
- Transfer the ribs to your serving plate.
- To thicken the juices for the sauce, first skim the fat from the cooking liquid and discard.
- Turn the slow cooker on high.
- In a separate small bowl, whisk the 2 tablespoons of cornstarch with 1 tablespoon of water until combined.
- Slowly whisk the cornstarch mixture into the cooking liquid until it thickens, about 2-3 minutes.
- Slowly whisk in the sesame oil into the cooking liquid.
- Spoon the thickened sauce over the short-ribs, sprinkle with the scallions, and enjoy!