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BEEF - SHORT RIBS - Korean-Style Slow Cooker Short Ribs
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Korean-Style Slow Cooker Short Ribs Serve with steamed rice ingredients | |
| 2 pounds | beef short ribs |
| 1/2 head | garlic, peeled and chopped |
| 1-inch knob | ginger, sliced |
| 1/2 cup | low-sodium soy sauce |
| 2 tablespoons | rice wine vinegar, (unseasoned) |
| 2 tablespoons | dark brown sugar |
| 1 | pear, chopped |
| 3 | green onions, chopped, plus more for garnish |
| Toasted sesame seeds for garnish | |
directions
Place the short ribs in a 5-quart slow cooker.
In a medium bowl, combine the garlic, ginger, soy sauce, vinegar and sugar. Stir until the sugar is dissolved. Pour the mixture over the ribs and top with the pears and green onions. Cover with lid and cook on low for 5-6 hours, turning the ribs halfway through, if desired.
Garnish the beef with green onions and sesame seeds.
Tip: To remove the fat from the juices, refrigerate the juice in a measuring cup or bowl overnight (alternatively, freeze for several hours). The fat will rise to the top in a solid layer, making it a snap to remove.
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