MAKES 6 TO 10 SERVINGS
½ cup soy sauce
2 cloves garlic, crushed
1/4 cup firmly packed dark brown sugar
2 tablespoons Asian sesame oil
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.