Slow Cooker Korean Short Ribs

• Meat

  • 3 lbs Short ribs

• Produce

  • 4 cloves Garlic
  • 1 tbsp Ginger
  • 1 Green onions

• Condiments

  • 1/2 cup Soy sauce, lite

• Baking & Spices

  • 1 cup Brown sugar
  • 2 tbsp Corn starch mixed with
  • 1/4 cup Flour
  • 1/4 tsp Red peppers
  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tbsp Canola oil
  • 1 tbsp Sesame oil

Found on dinnerthendessert.com

Description

Ingredients

• 1 tablespoon canola oil
• ¼ cup flour
• 3 pounds short ribs (I use boneless because they have less fat and connective tissue) in 3 inch chunks
• 1 cup brown sugar
• ½ cup lite soy sauce
• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• ¼ teaspoon crushed red peppers
• 2 tablespoons corn starch mixed with 2 tablespoons water
• diced green onions, for garnish (optional)
• sesame seeds, for garnish (optional)

Directions

• In a cast aluminum slow cooker insert (or another skillet if your slow cooker has a ceramic insert) add the tablespoon of canola oil.
• Dredge the beef in flour on all sides and shake off the excess.
• Brown the beef on high heat on all sides.
• Make sure the pan is hot, you dont need to worry how done the meat is, youre just going for color.
• Add the beef, brown sugar, lite soy sauce, sesame oil, garlic, ginger and crushed red peppers to the slow cooker.
• Cook on low for 6-7 hours or on high for 3-4 hours.
• Add in the cornstarch slurry and cook and additional 20-30 minutes while you cook your rice and vegetables to thicken the sauce.
• Garnish with green onions and sesame seeds if desired.