Korean BBQ Beef Short Ribs
Time on High: 3 to 4 hours Time on Low: 7 to 8 hours Ribs......that's all you need! These are so tangy and delicious that your loved ones will be asking for seconds. Enjoy this summer BBQ recipe
4 to 4 1/2 pounds beef short ribs
1/4 Cup green onions, chopped with tops
1/4 Cup soy sauce
1/4 Cup beef broth
1 Tablespoon brown sugar
2 Teaspoons fresh ginger, minced
2 Teaspoons garlic, minced
1/2 Teaspoon black pepper
2 Teaspoons Asian sesame oil
Rice or linguine pasta, hot, cooked
2 Teaspoons sesame seeds, toasted
Place ribs in the Crock-Pot® slow cooker. Combine green onions, soy sauce, broth, brown sugar, ginger, garlic and pepper in medium bowl; mix well and pour over ribs.
Cover; cook on Low 7 to 8 hours or on High for 3 to 4 hours or until ribs are tender.
Remove ribs from cooking liquid, cool slightly. Trim excess fat. Cut rib meat into bite-sized pieces discarding bones and fat.
Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat.
Stir sesame oil into liquid. Return beef to stoneware.
Cover; cook on Low 15 to 30 minutes or until mixture is hot.
Serve with rice or pasta and garnish with sesame seeds.