Slow Cooker Asian Short Ribs - cooking recipe

Ingredients
    6 beef short ribs, or more to taste
    salt and pepper to taste
    1/2 cup soy sauce
    1/2 cup vegetable broth
    2 tablespoons rice vinegar
    1/4 cup brown sugar
    5 cloves garlic, minced
    1 tablespoon finely grated ginger
    1 teaspoon crushed red pepper flakes
    1 tablespoon olive oil
    1 teaspoon sesame oil
    1 tablespoon potato starch
    2 tablespoons cold water
    2 green onion tops, thinly sliced
Preparation
    Season short ribs with salt and pepper on both sides.
    Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
    Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
    Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
    Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
    Pour sauce over short ribs and sprinkle sliced green onions on top.

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