Saturday, July 07, 2012

Recipe: Korean Short Ribs

Dinner is in the crockpot... 

Korean Short Ribs
Makes: 6  servings
Prep:   10 mins Cook:   2 mins Slow Cook:  6 hrs on HIGH or LOW for 9 hours
Korean Short Ribs
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup packed light brown sugar
  • tablespoons sesame oil
  • tablespoons rice vinegar
  • tablespoons minced fresh ginger
  • cloves garlic, crushed
  • 1/2 teaspoon red pepper flakes
  • pounds beef short ribs
  • tablespoons cornstarch
  • 1 1/2 cups shredded carrots
  • scallions, trimmed and thinly sliced
  • tablespoon sesame seeds
  • cups cooked white rice


1. Combine soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a bowl.
2. Place ribs in a 5-quart slow cooker; add sauce. Cover and cook on HIGH for 6 hours or LOW for 9 hours, until meat is tender.
3. Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. 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 with cooked rice.

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