slow cooker asian "short ribs"

 

Instant family favorite!

I used beef stew meat instead of beef short ribs for a leaner version.

slow cooker asian "short ribs" (damn delicious)

1/2 cup reduced sodium soy sauce

1/2 cup beef broth

1/4 cup brown sugar (I used 1 1/2 tablespoons)

3 cloves garlic, minced

1 tablespoon freshly grated ginger (I used 1 teaspoon ginger powder)

1 teaspoon sesame oil

1 teaspoon crushed red pepper flakes

4 pounds beef short ribs (I used 1.5 pounds stew meat)

2 tablespoons cornstarch

2 tablespoons fresh parsley leaves (I used cilantro)

1 teaspoon sesame seeds

toppings for a bowl:  rice, kimchi, sliced cucumber, thinly scraped carrots, diced avocado, roasted asparagus

In a large bowl, whisk together soy sauce, vegetable broth, brown sugar, garlic, ginger, sesame oil and red pepper flakes.

Place short ribs in slow cooker.  Stir in soy sauce mixture until well combined.

Cover and cook on low for 7-8 hours or high heat for 3-4 hours.

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.

Serve immediately, garnished with parsley or cilantro or serve in a bowl which I highly recommend.