Thursday, June 17, 2010

Crockpot Korean Short Ribs of Beef with Ginger


½ cup soy sauce

2 cloves garlic, crushed

1/4 cup firmly packed dark brown sugar

2 tablespoons rice wine vinegar

2 tablespoons Asian sesame oil

1 tablespoon ketchup( I used tomato paste)

1 tablespoon minced fresh ginger

½ teaspoon red pepper flakes

6 pounds thick-cut beef short ribs

Chopped green onions for garnish

Add first eight ingredients in a medium mixing bowl, and mix well.

Arrange short ribs, fat side up, in a large slow cooker. Pour the sauce over the meat. Cover and cook on low until the meat is tender and starts to separate from the bone, 7 to 8 hours. For a more caramelized finish, turn slow cooker to high for the last 45 minutes of cooking.

Transfer ribs to a platter. Garnish with green onions and serve immediately.

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