Slow-Cooker Asian Short Ribs

A friend of mine recently gave me a big stack of Real Simple magazines, so I’ve been enjoying going through them.  In one, I found a recipe for these short ribs that just sounded GOOD.  The picture didn’t look that great (neither does mine, actually) but just looking at the ingredients, I was sold on making it! 

I set up my crockpot yesterday and let it cook while we worked in the yard all day.  Every time we would come inside it just smelled amazing!  It was good motivation to make us work harder so we could come inside and eat!  This recipe did NOT disappoint.  The flavors were just perfect and the meat literally fell off of the bone.  So tender!  The only issue I had was that it wanted you to thicken the sauce in the crockpot, and that was just not happening.  I had to transfer mine to a pot on the stove and thicken it there.  But this was a definite winner, I highly recommend making it soon!

Asian Short Ribs
Source:  Real Simple, October 2008

1/2 cup low-sodium soy sauce
1/3 cup brown sugar
1/4 cup rice vinegar
2 cloves garlic, peeled and smashed
1 tbsp grated fresh ginger
1/2 tsp crushed red pepper flakes
8 beef short ribs (about 4 lbs)
4 medium carrots, peeled and cut in half
1 small green cabbage, quartered
2 tbsp cornstarch
1 tbsp sesame oil
4 green onions, thinly sliced (I forgot this part!)

In a 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, red pepper and ginger.  In a single layer, add in the ribs and the carrots.  Place the cabbage on top and cook for 5 1/2 hours on high (or 8 on low).

Remove the cabbage, beef and carrots to plates or a platter for serving.  Place the liquid in a small pot and cook over medium heat.  Combine cornstarch with 1 tbsp water and mix until smooth.  Add to the liquid and cook 2-3 minutes or until thickened.  Stir in the sesame oil and drizzle over the ribs and veggies.  Sprinkle with green onions.

Slow-Cooker Asian Short Ribs


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