Slow Cooker Korean Beef Shortribs

Ingredients:Slow Cooker Beef

  • 1 cup beef broth
  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup brown sugar, packed
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoons freshly grated ginger
  • 1 teaspoon garlic chili sauce, or more, to taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon white pepper
  • 2 pounds beef short ribs
  • 20 ounce canned pineapple chunks, liquid reserved
  • 2 tablespoons cornstarch
  • 1 teaspoon sesame seeds
  • 2 green onions, thinly sliced

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Directions:

  1. In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, chili garlic sauce, reserved pineapple juice, onion powder and white pepper.
  2. Place short ribs into a 6-qt slow cooker. Stir in beef broth mixture until well combined.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  4. 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.
  5. Serve immediately, garnished with green onions and sesame seeds, if desired.

I found a rendition of this recipe on damndelicious.net. I changed it using beef short ribs, pineapple and garlic chili sauce.  I really suggest the reduced soy as it can get a little salty. You can also reduce the soy sauce. Serve with brown rice.

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