Slow-Cooked Korean Beef Short Ribs - cooking recipe

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
Preparation
    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.
    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.
    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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