Friday, June 16, 2017

Slow Cooker Korean-Style Short Ribs


I always keep packages of short ribs in the freezer because it is such a flavorful cut of meat, so easy to work with because it slow cooks all day long whether in a slow cooker, or at a low temperature in the oven, and the results, no matter how they're prepared, are always wonderful.

I tend to stick with a select few recipes that are my favorites,
this one, for example, and this one, but recently I found a recipe for Korean-style short ribs to be made in the crockpot, and I knew I had to try them. The downside of this recipe is that it calls for a couple of ingredients that may not be common in the average kitchen. I have all of them on hand, but then I tend to do a lot of ethnic cooking. I can tell you this, it would be worth your while to buy these ingredients because once you taste these short ribs, you're going to want to make them again and again. I found the recipe on Food.com, and made it as written, except I served it with mashed potatoes rather than rice.
Slow Cooker Korean-Style Short Ribs

1/2 cup low sodium soy sauce
1/2 cup packed light brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
4 garlic cloves, crushed
1/2 teaspoon red pepper flakes
5 pounds beef short ribs
3 tablespoons cornstarch
1/2 cups shredded carrots
3 scallions, trimmed and  sliced
1 tablespoon sesame seeds
3 cups cooked white rice, ramen, or mashed potatoes,
whichever suits you

Blend soy sauce, sugar, oil, vinegar, ginger, garlic, and red pepper flakes in a medium bowl.

Place ribs in a 5-quart slow cooker and top with sauce. Cover and cook on high for 6 hours or low for 9 hours, until the meat is tender.

Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over medium-high heat and cook for 2 minutes, stirring, until thickened. (I found this took only about a minute.) Stir in carrots. Top ribs with sauce, scallions, and sesame seeds. Serve over cooked rice, ramen, or potatoes.

 This post is linked to:





5 comments:

Alycia Nichols said...

I have all of those ingredients in my kitchen, too...except the beef short ribs! It is nearly impossible to find them where I live!! Sometimes I can get them if I venture deep into the inner city of Kansas City, but they are SO pricey. Our nanny (God rest her hard-working soul because I'm sure my parents didn't pay her what it was worth to raise me!!!😄) used to make short ribs of beef and potatoes. It was one of the first meals I learned, and one of my favorites. I'd eat it once a week if I could!!! Your recipe sounds delish...I'm going on a hunting expedition! 🛒

Linda said...

The combination of all those ingredients sounds (looks) wonderful, although I have never used rice vinegar (I can hear you gasping). And I still have never made short ribs, but I have all your recipes for them saved!

Jessica Pelasky said...

I so pinned this! YUM! :)

I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

Thanks for joining Cooking and Crafting with J & J!

Julie's Creative Lifestyle said...

This crock pot recipe looks so good. I'd love to try it sometime.
Thanks for sharing this at Cooking and Crafting with J&J.

Miz Helen said...

What a great recipe for short ribs, it looks wonderful! Thanks so much for sharing with us at Full Plate Thursday. Have a great week and come back soon!
Miz Helen