Slow-Cooked Korean Beef Short Ribs |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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From the Simple 1-2-3 Slow Cooker Cookbook. Ingredients:
4 -4 1/2 lbs beef short ribs |
1/4 cup green onion, chopped (with tops) |
1/4 cup soy sauce (or tamari sauce) |
1/4 cup beef broth (or water) |
1 tablespoon brown sugar |
2 teaspoons fresh ginger, minced |
2 teaspoons garlic, minced |
1/2 teaspoon black pepper |
2 teaspoons dark sesame oil |
hot cooked rice (or linguine pasta) |
2 teaspoons sesame seeds, toasted |
Directions:
1. Place ribs in slow cooker. Combine green onions, say sauce, broth, brown sugar, ginger, garlic, and pepper in medium bowl; mix well and pour over ribs. Cover; cook on LOW 7 to 8 hours or until ribs are fork tender.
2. Remove ribs from cooking liquid; cool slightly. Trim excess fat. Cut rib meat into bite-size pieces, discarding bones and fat. Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat.
3. Stir sesame seed oil into liquid. Return beef to slow cooker. Cover; cook 15 to 30 minutes or until hot. Serve with rice; garnish with sesame seeds.
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