Slow Cooker Korean-Style Beef Short Ribs

Slow cooker Korean-style beef short ribs. Spicy beef short ribs with vegetables cooked in slow cooker.Very easy and delicious ribs recipe!

• 1/2 cup (125 ml) low-sodium soy sauce
• 1/3 cup (80 g) brown sugar
• 2 tablespoons dark Asian sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons finely chopped ginger
• 4 cloves garlic,peeled and chopped
• 1/2 teaspoon red pepper flakes
• 5 pounds (2.5 kg) beef short ribs
• 3 tablespoons cornstarch combined with 3 tablespoons cold water
• 1 1/2 cups (370 g) shredded carrots
• 3 scallions,trimmed and thinly sliced
• mashed potato

Cooking Method:

1. In a small mixing bowl,combine soy sauce,brown sugar,sesame oil,vinegar,ginger,garlic and red pepper flakes.Mix well.
2. Place beef short ribs in slow cooker.
3. Pour soy mixture over.
4. Cover slow cooker and cook on low-heat setting for 9 hours.
5. Using a tongs,remove cooked ribs from slow cooker,reserving cooking liquid, and transfer on serving platter.
6. Skim fat from reserved cooking liquid.Pour cooking liquid into saucepan.
7. Stir combined cornstarch mixture into cooking liquid.Bring to a boil over high heat.
8. Cook,stirring,for about 2 minutes.
9. Stir in carrots.
10. Toss ribs with sauce and scallions.
11. Serve over mashed potato.

Slow Cooker Wine-Braised Beef Short Ribs

• 6 pounds (2.9 kg) beef short ribs,fat trimmed
• 1/2 cup (125 g) all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup (80 ml) olive oil
• 2 large yellow onions,peeled and chopped
• 2 medium carrots,peeled and chopped
• 1 stalk celery,chopped
• Dijon mustard
• 8 cloves garlic,peeled and halved
• 1 teaspoon dried herbes de Provence,crushed
• 14 1/2 oz (435 ml) diced tomatoes,undrained
• 1 cup(250 ml) reduced-sodium beef broth
• 1 cup (250 ml) Beaujolais wine
• 2 tablespoons cornstarch
• salt and freshly ground black pepper to taste

Cooking Method:

1. In a plastic bag,combine all-purpose flour,1/2 teaspoon salt and 1/4 teaspoon black pepper.Mix well.
2. Add beef ribs,a few at a time,and shake well to coat.
3. In a large nonstick skillet,heat olive oil over medium-high heat.
4. Working in a batches,brown ribs on all sides. Remove browned ribs from the skillet and transfer to slow cooker.
5. Drain and discard all but 2 tablespoons drippings from skillet.Add onions,carrots and celery and cook,stirring,for 10-15 minutes or until tender.
6. Stir in Dijon mustard and herbes de Provence.Cook,stirring,for a further 2 minutes.
7. Remove vegetable mixture from the skillet and transfer to slow cooker.Stir in tomatoes,beef broth and wine.
8. Cover slow cooker and cook on low-heat setting for 8-10 hours.
9. Using a slotted spoon,remove cooked ribs and vegetables from slow cooker,reserving a cooking liquid, and transfer to serving platter.
10. Cover cooked ribs and vegetables with aluminum foil and keep warm.
11. For the sauce,skim fat from reserved cooking liquid,measure 3 cups (750 ml) cooking Discard the remaining cooking liquid.
12. In saucepan, combine 3 cups (750 ml) cooking liquid and cornstarch.Cook,stirring,over medium-high heat until thickened and bubbly.
13. Cook,stirring,for a further 2 minutes.
14. Season to taste with salt and black pepper.
15. Pour sauce over beef ribs and vegetable and serve.

Ingredients:

• 1 1/2 tablespoons vegetable oil
• 4 pounds (1.8kg) beef short ribs,fat trimmed
• 2 red onions,peeled and diced
• 2 garlic cloves,peeled and chopped
• 28 oz (840 ml) can tomatoes
• 1/2 cup (125 g) brown sauce,heated
• 1 bay leaf
• 1/2 teaspoon fresh chopped basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon celery seeds
• 3 carrots,pared and cut into large pieces
• 1 turnip,peeled and cut into large pieces
• salt and freshly ground black pepper to taste

Cooking Method:

1. Heat vegetable oil in a large ovenproof casserole.
2. Add beef short ribs and sear 6-7 minutes over medium-high heat.
3. Turn pieces over and season with salt and black pepper.Cook for a further 5-6 minutes.
4. Stir in red onion and garlic,cook for additional 6-7 minutes.
5. Pour in tomatoes with juice,brown sauce and herbs.Season with salt and black pepper.
6. Increase heat to high and bring to a boil.
7. Preheat oven to 350 F (175 C).
8. Cover casserole and cook in preheated oven for 2 hours.
9. Add vegetables to pan and finish cooking 1 hour in oven.
10. Serve braised short ribs in hot sauce over mashed potatoes.More beef rib recipes>>>>>

Cooking Method:

1. Lightly grease slow cooker with nonstick cooking spray.
2. Place beef ribs in slow cooker.
3. In a small mixing bowl,combine remaining ingredients.Stir well.
4. Pour honey mixture over beef ribs.
5. Cover crock pot and cook on low-heat setting for 6-8 hours.
6. Remove cooked beef ribs from slow cooker.Serve hot on the bed of Romaine lettuce.