The sweet and salty flavors of the sauce soak right in to these amazing, fall-off-the-bones short ribs while the ginger and carrots give it a pop of freshness that brightens the entire dish.
Ingredients
- 5 lbs Bronson Beef Co. Korean Short Ribs
- 1 1⁄2 cups shredded carrots
- 1⁄2 cup low sodium soy sauce
- 1⁄2 cup light brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons minced fresh ginger
- 4 garlic cloves, crushed
- 1⁄2 teaspoon red pepper flakes
- 3 green onions, trimmed and thinly chopped (optional)
- Sesame seeds (optional)
Directions
- Mix soy sauce, brown sugar, sesame oil, rice vinegar, ginger, garlic and red pepper flakes together in slow cooker.
- Add short ribs to slow cooker and cover. Cook on low for 8 hours (or high for 4 hours if you’re pressed for time).
- Remove all ribs from slow cooker and set aside.
- Skim off any fat that’s surfaced from the sauce then bring sauce to a boil over high heat. If your slow cooker does not have a removable pot you will need to transfer the liquid to a saucepot.
- Once the sauce starts to boil, lower the temperature and add the carrots. Simmer over high heat for about 5 minutes, until the sauce has thickened to your liking.
- Serve the ribs drizzled with sauce and topped with green onions & sesame seeds to taste.
Serving Suggestions
The most obvious choice is white or basmati rice. If you’re looking to pair with cooked vegetables then broccoli, sweet potatoes, spinach, or bok choy done your favourite way are all great choices. If you’re after a cold pairing try a cucumber salad or Korean kimchi, if you can find it.