I realized this week that I posted an instagram story about Asian style short ribs in the slow cooker, but didn’t actually share the recipe! That was silly of me! As I have already mentioned life at Casa Burke is a little busy at the moment, but all good things.
James was traveling this week so I didn’t cook as much. I cook for clients and myself, often 2-3 times per day, so when my hubby goes away, I lazily order in food. Usually Greek or Sushi.
I made these delicious short ribs for us last week on a rainy day. Connecticut is really taking April showers seriously and we have had rain for 5 days out of 7 days of the month so far! Thankfully the temperature is increasing a bit, but the gloomy weather calls for lots of slow cooker type meals.
These ribs literally fell off the bone and were so tender and full of flavor. The best part about them is that it takes about 15min of prep, and you just leave them in the slow cooker all day!
What you need:
- 1/2 cup low sodium soy sauce
- 1/2 cup beef broth
- 1/4 cup brown sugar, packed
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 tsp sesame oil
- 1 tsp crushed red pepper flakes, optional
- 5 lbs bone-in beef short ribs
- 2 tbsp cornstarch
- 1 tsp sesame seeds
In a bowl mix together your soy sauce, broth, brown sugar, garlic, ginger, sesame oil, and red pepper flakes until a homogenous mixture.
Using a good sized slow cooker, place your short ribs into the pot and pour the liquid over. If the ribs are too long, feel free to cut them up a bit to fit into the pot.
Cover and cook on low heat 7-8 hours or high heat 3-4 hours. I recommend using low heat as the short ribs come out even more tender.
After the 7-8 hours, mix together 2 tbsp of corn starch and 1/4 cup of water, and then add the mixture to the crockpot.
Stir in the corn starch, and cook for a further 30min on high or until the sauce has thickened.
Serve with veggies or rice or quinoa and enjoy!