Slow Cooker Asian Beef Short Ribs

• Meat

  • 5 lbs Beef short ribs

• Produce

  • 5 Garlic cloves
  • 1 tbsp Ginger, fresh
  • 1 Green onions

• Canned Goods

  • 1 cup Beef broth

• Condiments

  • 1 cup Soy sauce

• Pasta & Grains

  • 1 Rice or egg noodles, Hot cooked

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1 tbsp Chili oil or red pepper flakes, hot
  • 4 tbsp Cornstarch
  • 1 Kosher salt/pepper
  • 1 Sesame seeds

• Oils & Vinegars

  • 1/2 cup Rice wine vinegar
  • 2 tbsp Sesame oil
  • 3 tbsp Vegetable oil

Found on butteryourbiscuit.com

Description

Ingredients

• 5-6 lbs beef short ribs
• 1 cup soy sauce
• 1 cup beef broth
• ½ cup rice wine vinegar
• ½ cup brown sugar
• 5 garlic cloves minced
• 1 tablespoon fresh grated ginger
• 2 tablespoon sesame oil
• 1 tablespoon hot chili oil or red pepper flakes
• 4 tablespoons cornstarch
• kosher salt/pepper
• 3 tablespoons vegetable oil
• Hot cooked rice or egg noodles
• green onions sliced
• sesame seeds

Directions

• Season the short ribs with salt and pepper then coat in 3 tablespoons cornstarch. Set aside.
• In a heavy skillet or pot, heat to medium high. Add oil, brown the short ribs on both sides. Place in slow cooker.
• In a small bowl whisk the soy sauce, broth, brown sugar, rice wine vinegar, garlic, ginger, sesame oil and hot chili oil. Poor over ribs in slow cooker.
• Cook on high for 4 hours or on low 6-8 hours.
• Serve with hot rice, noodles, and garnish with sesame seeds and green onion.
• **If you prefer a thicker sauce like my family does. Before serving remove about 2 cups of the sauce and pour into a saucepan. Whisk in 1 tablespoon cornstarch and bring to a simmer and cook until thickened.