Slow-Cooked Korean Beef Short Ribs


Slow-Cooked Korean Beef Short Ribs Photo
Slow-Cooked Korean Beef Short Ribs

Prep Time 10 to 15 minutes
Cook Time 7 to 8 hours

YIELD Makes 6 servings


4 to 4-1/2 pounds beef short ribs
1/4 cup chopped green onions
1/4 cup tamari or soy sauce
1/4 cup beef broth or water
1 tablespoon brown sugar
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
1/2 teaspoon black pepper
2 teaspoons dark sesame oil
Hot cooked rice or linguini pasta
2 teaspoons sesame seeds, toasted


Slow Cooker Directions

  1. Place ribs in 5-quart cooker. Combine green onions, tamari, 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.
  2. Remove ribs from cooking liquid. Cool slightly. Trim excess fat. Cut rib meat into bite-size pieces, discarding bones and fat.
  3. Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat.
  4. Stir sesame oil into liquid. Return beef to slow cooker. Cover; cook 15 to 30 minutes or until hot.
  5. Serve with rice; garnish with sesame seeds.
Three pounds boneless short ribs can be substituted for beef short ribs.
This recipe appears in: Asian
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