This dish was really really good. I had bought the short ribs when they were on sale at Co-op for $15.41/kg (which is still too much money in my mind for rib meat and bone…). I searched online for a slow-cooker recipe for the ribs that sounded yummy. I asked Jay if he wanted a more traditional flavour, or an Asian flavour and he chose Asian. I served the meat with jasmine rice and made sure there was enough sauce to serve on the rice.
The recipe is super easy, and it turned out really delicious. Jay even suggested the sauce would be really good with chicken. I cook enough Asian style food that I always have fish sauce, sesame oil and a few other things on hand. If you like these flavours I recommend including these items in your pantry so they’re always there.
As mentioned in the notes below the recipe, I only had 1.2 kg of ribs, and the recipe called for 5 lbs (~2.2 kg), so I was quite a bit under. I’m glad that was the case, however, because we still had enough meat for 2 large servings at dinner and 2 large servings for lunch the next day, plus enough sauce (and carrots) to serve over the rice.
If you’re looking for something different, that tastes like it could be served in a restaurant, and best of all – easy! – give this recipe a shot. Garnish with green onions and sesame seeds to give it that little bit of finesse at the end. Let me know what you think!
Korean Style Beef Short Ribs
Large slow cooker required
1/2 cup low sodium soy sauce (or alternative)
1/2 cup packed light brown sugar
2 Tbsp sesame oil
2 Tbsp rice vinegar
2 Tbsp fresh ground ginger
4 cloves fresh minced garlic
1/2 tsp red chilli pepper flakes
~1 kg (or up to 2. 5 lbs) beef short ribs (with bone)
3 Tbsp cornstarch
1.5 cups shredded carrots
3 green onions (scallions) thinly sliced
1 Tbsp sesame seeds
Blend soy sauce, sugar, oil, vinegar, ginger, garlic and chilli peppers in a medium sized bowl to make the sauce.
Heat a bit of oil (not olive oil as it will smoke) in a large frying pan. Once the pan is hot, sear the ribs on all sides. Be careful here – if the ribs are wet they will splatter when you put them in the pan. You can wipe them dry with paper towel first, and you may want to have your splash guard handy to put on top of the frying pan to reduce greasy splatter. You can forgo this step if you wish.
Place ribs in a large slow cooker and pour sauce over top. Cover and cook on high for 6 hours or low for 8.5 – 9 hours, until meat is tender.
Recipe sourced from: http://www.food.com/
The first thing I changed from the original recipe was the amount of meat. I had less than half the amount of short ribs on hand as the recipe called for (~2.2 lbs), and I followed the rest of the recipe for the sauce, etc. In the end I’m glad I didn’t have a full 5 lbs of ribs because I don’t think there would have been enough sauce to serve on the rice.
As well, I opted to sear the ribs, whereas the original recipe didn’t include this step. I like to sear meat before I put it into the slow cooker, so I’ll leave that up to you.