Slow Cooker Asian Short Ribs recipe
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Ingredients
- 6 beef short ribs, or more to taste salt and pepper to taste ½ cup soy sauce ½ cup vegetable broth 2 tablespoons rice vinegar ¼ cup brown sugar 5 cloves garlic, minced 1 tablespoon finely grated ginger 1 teaspoon crushed red pepper flakes 1 tablespoon olive oil 1 teaspoon sesame oil 1 tablespoon potato starch 2 tablespoons cold water 2 green onion tops, thinly sliced
Nutrition Info
- 669.6 caloriescarbohydrate: 13.7 gcholesterol: 116.2 mgfat: 55.1 gfiber: 0.5 gprotein: 28.4 gsaturatedFat: 22.5 gservingSize: -sodium: 1332.9 mgsugar: 9.7 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Asian Short Ribs
Directions
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Season short ribs with salt and pepper on both sides.
Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
Pour sauce over short ribs and sprinkle sliced green onions on top.