October 14, 2017
Comfort Food, Dinner, Main Dish,
Beef, Ribs, Short Ribs, Asian, Chinese, Easy/Beginner Cooking, One-Bowl Does it!, Fall/Autumn, Sunday Dinner, Winter, Slow Cooker, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat more
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"These are fall-off-the-bone tender and all you have to do is throw everything into the slow cooker! For more flavor brown the ribs first in some oil"
In a large bowl, whisk together soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil and red pepper flakes, if using.
Place short ribs into a 6-qt slow cooker. Stir in soy sauce mixture until well combined.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.*
In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
Serve immediately, garnished with parsley and sesame seeds, if desired.
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Delicious! I pre-browned as suggested, added all to the slow cooker resulting in great tasting ribs. I used the optional red pepper flakes, garnished with parsley snipped from my winter herb pot and sprinkled with the sesame seeds. A keeper!