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.
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,
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.
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.
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