Slow Cooker Asian Ribs

Total Time: 9 hrs Preparation Time: 1 hr Cook Time: 8 hrs

Ingredients

• 1/2 cup low sodium soy sauce
• 1/3 cup brown sugar
• 1/4 cup rice vinegar
• 2 garlic cloves, peeled and smashed
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon crushed red pepper flakes
• 8 beef short ribs (about 4 pounds)
• 4 medium carrots, peeled and halved crosswise
• 1 small green cabbage, quartered (about 1 pound)
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil
• 4 scallions, thinly sliced (optional)

Recipe

• 1 in a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. add the short ribs and carrots and arrange in a single layer. lay the cabbage on top.
• 2 cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours?see note below), until the meat is tender and easily pulls away from the bone.
• 3 transfer the cabbage, short ribs, and carrots to plates. with a large spoon or ladle, skim the fat from the cooking liquid and discard.
• 4 if the slow cooker is on the low setting, turn it to high. in a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. stir in the sesame oil. spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).