1/2 cup low-sodium soy sauce 1/3 cup brown sugar 1/4 cup rice vinegar 2 cloves garlic, peeled and smashed 1 tablespoon grated fresh ginger 1/2 teaspoon crushed red pepper 8 beef short ribs (about 4 pounds) 4 medium carrots, peeled and halved crosswise 1 large onion, peeled and quartered 2 tablespoons cornstarch 1 tablespoon sesame oil 4 scallions, thinly slices

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1. In a 4- to s-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper 2. Add the short ribs and carrots and arrange in a single layer. Lay the onions on top. 3. Cook, covered, on high for 4 to 6 hour or on low for 7 to 8 hours until the meat is tender and easily pulls away from the bone. 4. Transfer the onion, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard. 5. 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. NOTE: Prepare this one recipe at a time. When I have company, I prepare through step 3 the day before. Combine batches into one Dutch oven and refrigerate. I then skim the congealed fat off and warm up on low heat on the stove, basting the ribs with the cooking liquid as warms up. When ready to serve, I continue with steps 4 and 5.

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