Ingredients
6
6 servings
- •6 beef short ribs, or more to taste
- •salt and pepper to taste
- •0.5 cup soy sauce
- •0.5 cup vegetable broth
- •2 tablespoons rice vinegar
- •0.25 cup brown sugar
- •5 cloves garlic, minced
- •1 tablespoon finely grated ginger
- •1 teaspoon crushed red pepper flakes
- •1 tablespoon olive oil
- •1 teaspoon sesame oil
- •1 tablespoon potato starch
- •2 tablespoons cold water
- •2 green onion tops, thinly sliced
Instructions
- Season short ribs with salt and pepper on both sides.
- 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.
- 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.
- Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
- 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.
- Pour sauce over short ribs and sprinkle sliced green onions on top.
Nutritional Facts
Per 6 servings
- Calories: 670
- Carbohydrate: 14g
- Fat: 55g
- Fiber: 1g
- Protein: 28g
- Sugar: 10g
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