Prep: 10 mins Cook: 2 mins Slow Cook: 6 hrs on HIGH or LOW for 9 hours
1/2 cup low-sodium soy sauce
1/3 cup packed light brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
4 cloves garlic, crushed
1/2 teaspoon red pepper flakes
5 pounds beef short 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
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.