|photo by camenskitchen|
Korean Style Short Ribs
Prep Time 5 Minutes
Cook Time 6 Hours
1/2 cup low sodium soy sauce
1/2 cup packed light brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
4 garlic cloves, crushed
1.2 teaspoon crushed red pepper flakes
5 lbs beef short ribs or 5 lbs pork ribs
3 tablespoons cornstarch
1-1/2 cups shredded carrots
3 scallions, trimmed and thinly sliced
1 tablespoon sesame seeds
3 cups cooked white rice
Blend soy sauce, sugar,oil, vinegar, ginger, garlic and red pepper in a bowl.
Place ribs in 5 quart slow cooker, add sauce. Cover and cook on High for 6 hours or low for 9 hours, until meat is tender.
Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons of water, blend with liquid in a sauce pan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.
Serve over cooked rice.
Original recipe from Family Circle MagazinePin It