Crockpot Korean Short Ribs

Time for another slow cooker recipe.

Yay!

Dinner without turning on the oven. Who doesn't love that?

This is another throw everything into the crockpot and walk away yet totally impress everyone with your culinary skills recipe.

I apologize in advance for the poor quality of my photos. I was using a point and shoot instead of my fancy schmancy camera and everything just looks blurry. Eeek!

I guess if you want to see how truly beautiful it looks you will have to whip this up yourself.

Crockpot Korean Short Ribs

(adapted from The Slow Cooker Bible cookbook)

Ingredients

4 to 4 1/2 lbs beef short ribs

1/2 cup green onions, sliced (divided in half)

1/4 cup soy sauce

1/4 cup beef broth

1 Tbsp brown sugar

1 tsp fresh ginger, minced

1 Tbsp garlic, minced

1/4 tsp black pepper

2 tsp sesame oil

2 tsp sesame seeds, toasted

Directions

Spray crockpot with cooking spray.

Place ribs in bottom of slow cooker.

In a small bowl, whisk together 1/4 cup green onions, soy sauce, beef broth, brown sugar, ginger, garlic, and pepper. Pour over ribs.

Cover and cook on low for 6 - 7 hours, stirring once during cooking. (My crockpot cooks fast - it only took 4 hours on low!) Ribs should be fork tender.

Remove ribs from liquid. Cool slightly. Trim excess fat, cut rib meat into bite sized pieces, discarding bones and fat.

Let liquid stand for about 5 minutes to allow fat to rise. Skim off fat.

Whisk sesame oil into liquid until well combined. Return beef to liquid in the slow cooker. Cover, cook another 20 - 30 minutes, or until hot.

Serve with rice, if desired, and garnish with toasted sesame seeds and remaining green onions.

If you are using ribs that you think may not be very tender - you can always simmer the ribs on the stove top in a pot of water for an hour or two, drain them, and then continue making the recipe as per above. This also removes more of the fat as well.

The more tender, the better!

We served this on Basmati rice with a side of beet greens. So good!

I really liked the flavor of the sauce on the ribs. I think whisking in 2 or 3 tsps of cornstarch into the sauce when you add the sesame oil would thicken it a bit and make it even nicer to serve on the rice.

I didn't do it this time...but I definitely want to try it the next time I make it.

Be sure to visit Hun...What's For Dinner? for some great links.