Crockpot Korean Short Ribs of Beef with Ginger

MAKES 6 TO 10 SERVINGS




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.