Korean-Style Short Ribs


I realized recently that I start a lot of my recipes here with “this is one of my favorite meals to make,” but it’s true! I love cooking and baking in general, but I love it even more when it’s something I enjoy putting together.

This is another one of those favorite meals: Korean-style short ribs. One of the reasons I like it so much is because the majority of it’s done in the crockpot, so a lot of the hard work is done for me and the house smells wonderful all day — how can you beat that? I like to serve it over white rice and garnish wish toasted sesame seeds and chopped green onion.

Korean-Style Short Ribs

1/2 c soy sauce
1/2 c packed light brown sugar (you can scale it down to 1/3 c)
2 Tb sesame oil
2 Tb rice vinegar
2 Tb minced fresh ginger
4 cloves of crushed garlic
1/2 tsp red pepper flakes
5 lbs beef short ribs

3 Tb cornstarch
3 Tb cold water

Mix soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a small bowl. Place ribs in a 5-quarter slow cooker and pour sauce over. Cover and cook on high for 6 hours or on low for 9 hours.

Transfer ribs to a platter, and skim and discard excess fat from liquid. Place liquid in a saucepan, combine cornstarch and water and add to liquid. Bring to a boil and cook for two minutes, stirring constantly, until thickened. Remove meat from ribs, place over rice and top with sauce, green onions and sesame seeds.

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