asian short ribs
Ingredients
| reduced sodium soy sauce - 100ml | |
| beef broth - 100ml | |
| cup brown sugar, packed - 50ml | |
| garlic, minced - 3 cloves | |
| freshly grated ginger - 1 tablespoon | |
| sesame oil - 1 teaspoon | |
| crushed red pepper flakes, optional - 1 teaspoon | |
| bone-in beef short ribs, cut crosswise into 2″ pieces - 2.3kg | |
| cornstarch - 2 tablespoons | |
| chopped fresh parsley leaves - 2 tablespoons | |
| sesame seeds - 1 teaspoon |
Method
|
1
|
In a large bowl, whisk together soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil and red pepper flakes, if using. |
|
2
|
Place short ribs into a 6-qt slow cooker. Stir in soy sauce mixture until well combined. |
|
3
|
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.* |
|
4
|
In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened. |
|
5
|
Serve immediately, garnished with parsley and sesame seeds, if desired. |