I halved this recipe. Original feeds 6.
INGREDIENTS:
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup beef broth
- 1/4 cup brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon crushed red pepper flakes, optional
- 5 pound bone-in beef short ribs, cut crosswise into 2″ pieces
- 2 tablespoons cornstarch
- 2 tablespoons chopped fresh parsley leaves, optional
- 1 teaspoon sesame seeds, optional
- 2-3 regular-sized carrots {or a heaping handful of babies}, (see notes)
DIRECTIONS:
- In a large bowl, whisk together soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil, and red pepper flakes, if using.
- Place short ribs into a 6-qt slow cooker. Stir in soy sauce mixture until well combined.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
- Serve immediately, garnished with parsley and sesame seeds, if desired.
*To test for doneness, meat should fall freely off bone.
I didn't think the flavor was very "Asian," so I served my short ribs with mashed red potatoes and carrots. The last hour of cooking, I chopped the carrots (I used a large handful of baby carrots that I had on hand) and threw them right in the crock with the meat.
*www.damndelicious.net