Slow Cooker Asian Short Ribs
If you haven't noticed, I LOVE cooking asian food. These asian short ribs are fall off the bone tender and melt in your mouth delicious. The garlicky, ginger sweet and umami flavors will bring so much happiness to your palate. And they're easy to make in your slow cooker - set it and forget it!
Here's how to make it:
1/2 cup low sodium soy sauce
1/2 cup beef broth
1/4 cup brown sugar, packed
4 cloves garlic, minced
1 TBS fresh ginger, grated or minced
1/2 brown onion, thinly sliced
1 TSP toasted sesame oil (if you can't find toasted, regular will work!)
1-2 TSP crushed red pepper flakes, optional (if you want to make it spicy)
5 pounds bone-in beef short ribs
2 TBS cornstarch
2 TBS chopped green onions, for garnish
1 TSP toasted sesame seeds, for garnish
In a large bowl, whisk the soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil and, if using, red pepper flakes.
Place the short ribs and onion into a 5-6 quart slow cooker.
Pour the sauce over the short ribs and use tongs to mix until well combined.
Cover and cook on low for 7-8 hours or high for 3-4 hours.
After cooking, whisk together the cornstarch and 1/4 cup water.
Stir the cornstarch mixture into the slow cooker (this thickens the sauce). Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
Serve immediately over rice, and garnish with the green onions and sesame seeds.
Did you make it? Share pics in the comments!