Spicy Asian Short Ribs
Time on High: 5 minutes Time on Low: 8 to 10 hours A delicious and tender dish that cooks all day in a spicy Asian sauce. The meat is succulent and savory. The meal is complete with a bed of carrots and cabbage that are infused with the amazing sauce.
3 to 4 Pounds beef short ribs
1/2 Cup soy sauce
1/3 Cup brown sugar
1/4 Cup rice vinegar
1 Teaspoon garlic, minced
1 Teaspoon ground ginger
1 Teaspoon sesame oil
1/2 Teaspoon crushed red pepper flakes
1 cup carrots cut into 1 inch chunks
½ head of cabbage, cut into quarters
2 Tablespoons cornstarch
¼ Cup green onions, coarsely chopped
Trim excess fat from ribs and place on top of vegetables. Mix together the soy sauce, sugar, vinegar, garlic, ginger, sesame oil, and red pepper.
Pour over ribs in Crock-Pot® slow cooker. Place carrots and cabbage on top. Cook on low for 7 to 8 hours.
Transfer the cabbage, short ribs, and carrots to plate and cover with foil. Skim the fat from the cooking liquid and discard. Turn the Crock-Pot® slow cooker to high. In a small bowl, whisk together the cornstarch with ¼ Cup of water until smooth. Whisk into the cooking liquid and cook until thickened. Spoon the sauce over the short ribs and vegetables and sprinkle with the green onions.