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Name: Slow Cooker Short Ribs with Korean Sauce
Prep time: 10 min
Total time: 4 h 20 min
Yield: 10
Cuisine: not set
Ingredients: 3 pounds lean bone-in beef short ribs 7-10 short ribs; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons sesame oil divided; 1 1/2 cups shiitake mushrooms sliced; 1 tablespoon garlic minced; 1 tablespoon grated fresh ginger; 3/4 cup beef stock; 1/4 cup packed brown sugar; 1/4 cup rice vinegar; 2 tablespoons soy sauce; 2 teaspoons crushed red pepper flakes; 1 teaspoon cornstarch; 1 tablespoon sesame seeds; 1 stalk green onion sliced

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INGREDIENTS

3 pounds lean bone-in beef short ribs ; 7-10 short ribs
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons sesame oil ; divided
1 1/2 cups shiitake mushrooms ; sliced
1 tablespoon garlic ; minced
1 tablespoon grated fresh ginger
3/4 cup beef stock
1/4 cup packed brown sugar
1/4 cup rice vinegar
2 tablespoons soy sauce
2 teaspoons crushed red pepper flakes
1 teaspoon cornstarch
1 tablespoon sesame seeds
1 stalk green onion ; sliced

Servings

INSTRUCTIONS

Sprinkle all sides of ribs with salt and pepper. Heat 1-tablespoon of sesame oil in a large skillet or pan over medium-high heat. Add ribs and cook each side 1-2 minutes, or until browned.

Remove from heat and place ribs in a slow cooker. Do not discard bits in the pan.

Place remaining sesame oil in pan and heat to medium. Stir in mushrooms, garlic, and ginger. Cook 3-5 minutes, until fragrant. Transfer mixture to slow cooker.

In a medium bowl, stir together beef stock, brown sugar, vinegar, soy sauce, and red pepper. Slowly pour over ribs in the slow cooker.

Cover and cook on HIGH for 4 hours or LOW for 8 hours. Place ribs on a plate and cover with foil.

To make Korean short rib sauce: Pour leftover liquid from slow cooker in a small saucepan. Stir together cornstarch with 1-tablespoon of water, then stir into pan. Cook over medium, stirring constantly until it reaches a low boil and thickens.

Pour sauce over ribs and serve garnished with sesame seeds and green onion slices.

Notes: To save time or clean-up you could skip pre-browning the meat, but it's not recommended. Browning meat before slow cooking creates better texture on the outside and adds flavor to the sauce.

Use liquid aminos instead of soy sauce for gluten-free.

Fresh shiitake mushrooms are usually available at health-food or Asian grocery stores. Or you can find dried shiitake mushrooms online. Place dried mushrooms in a bowl of hot water to soften before using.

If you can’t find shiitake mushrooms, sub with cremini mushrooms. However, the flavor will be slightly different.

Slow cook ribs at recommended times. Too little and they won’t be tender enough, too long and they can fall of the bone before serving.

If sauce is too thin, add more corntstarch. If sauce is too thick, add more beef stock.

NOTES

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Slow Cooker Short Ribs with Korean Sauce

3 pounds lean bone-in beef short ribs 7-10 short ribs
1/2 teaspoon salt 
1/2 teaspoon black pepper 
2 tablespoons sesame oil divided
1 1/2 cups shiitake mushrooms sliced 
1 tablespoon garlic minced 
1 tablespoon grated fresh ginger 
3/4 cup beef stock 
1/4 cup packed brown sugar 
1/4 cup rice vinegar 
2 tablespoons soy sauce 
2 teaspoons crushed red pepper flakes 
1 teaspoon cornstarch 
1 tablespoon sesame seeds 
1 stalk  green onion sliced

Sprinkle all sides of ribs with salt and pepper. Heat 1-tablespoon of sesame oil in a large skillet or pan over medium-high heat. Add ribs and cook each side 1-2 minutes, or until browned.

Remove from heat and place ribs in a slow cooker. Do not discard bits in the pan.
Place remaining sesame oil in pan and heat to medium. Stir in mushrooms, garlic, and ginger. Cook 3-5 minutes, until fragrant. Transfer mixture to slow cooker.

In a medium bowl, stir together beef stock, brown sugar, vinegar, soy sauce, and red pepper. Slowly pour over ribs in the slow cooker.

Cover and cook on HIGH for 4 hours or LOW for 8 hours. Place ribs on a plate and cover with foil.

Notes:       To save time or clean-up you could skip pre-browning the meat, but it's not recommended. Browning meat before slow cooking creates better texture on the outside and adds flavor to the sauce.

Use liquid aminos instead of soy sauce for gluten-free.

If you can’t find shiitake mushrooms, sub with cremini mushrooms. However, the flavor will be slightly different.

Slow cook ribs at recommended times. Too little and they won’t be tender enough, too long and they can fall of the bone before serving.

If sauce is too thin, add more corntstarch. If sauce is too thick, add more beef stock.

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Nutrition

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Serving Size: 1 Serving (313g)
Recipe Makes: 10 Servings

Calories: 110
Calories from Fat: 60 (55%)

Amt Per Serving		% DV

	Total Fat 6.7g	9 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 2.8g
Cholesterol 0mg		0 %
Sodium 148.5mg		5 %
Potassium 436.6mg		11 %
Total Carbohydrate 10.7g		3 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 9.3g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 110

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