About
Those days when dinner is just waiting for you are the best kind... especially when these Slow Cooker Asian Short Ribs make an appearance on your plate! Who knew you could get to experience such tender ribs doused in the most amazingly tangy sauce with hardly any effort?! These are the kind of meals we live for. Slow Cooker Asian Short Ribs are the winner of all our dinners!
Ingredients
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup beef broth
- 1/4 cup brown sugar
- 3 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1 teaspoon sesame oil
- 1 teaspoon crushed red pepper flakes
- 4 pounds beef short ribs, bone-in
- 2 tablespoons cornstarch
- 1/4 cup water
- 2 tablespoons fresh parsley leaves, chopped
- 1 teaspoon sesame seeds
Directions
Step 1 -In large bowl, add the soy sauce, the beef broth, the brown sugar, the garlic, the ginger, the sesame oil, and the red pepper flakes and whisk to combine.
Step 2 -In a 6-quart slow cooker, add the short ribs.
Step 3 -Evenly pour the sauce mixture over the short ribs, then stir until they are well-combined.
Step 4 -Cover the slow cooker and cook the short ribs until they are very tender, on high heat for about 3-4 hours and on low heat for about 7-8 hours.
Step 5 -In a small bowl, add the cornstarch and the water and whisk to combine.
Step 6 -Stir the slurry mixture into the short rib mixture.
Step 7 -Cover the slow cooker and cook the short rib mixture on high heat until the sauce has thickened, about 30 minutes.
Step 8 -Plate the short ribs and drizzle them with the sauce.
Step 9 -Serve the short ribs sprinkled with the parsley and the sesame seeds.
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