Slow Cooker Asian Short Ribs
Description
These slow-cooker Asian short ribs made with vegetable broth, rice vinegar, and soy sauce are a juicy, fall-of-the-bone, incredibly tender dish.
Ingredients
•
6 beef short ribs, or more to taste
•
salt and pepper to taste
•
1/2 cup soy sauce
•
1/2 cup vegetable broth
•
2 tablespoons rice vinegar
•
1/4 cup brown sugar
•
5 cloves garlic, minced
•
1 tablespoon finely grated ginger
•
1 teaspoon crushed red pepper flakes
•
1 tablespoon olive oil
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1 teaspoon sesame oil
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1 tablespoon potato starch
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2 tablespoons cold water
•
2 green onion tops, thinly sliced
Directions
1
Season short ribs with salt and pepper on both sides.
2
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.
3
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.
4
Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
5
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.
6
Pour sauce over short ribs and sprinkle sliced green onions on top.