|Julian's Asian Beef Short Ribs with Sauce|
1/2 cup soy sauce
1/3 cup brown sugar
1/4 cup vinegar
3 cloves garlic, peeled and smashed
2 tablespoon grated fresh ginger
1/2 teaspoon crushed red pepper
6-8 boneless or bone-in beef short ribs
4 medium carrots, peeled and halved crosswise
1 1/2 medium onions (yellow Spanish)
1 small green cabbage, quartered (note)
2 tablespoons cornstarch
1 tablespoon sesame oil
4 scallions, thinly sliced (optional)
Combine the sauce ingredients in small bowl. In large slow cooker, add the short ribs, onions and carrots arranging in a single layer as much as possible. Pour the sauce over the ribs and carrots. Lay the cabbage on top.
Note: You can substitute Chinese cabbage, but it doesn't require as long a cooking time. If you do, separate the top delicate leaves from the lower harder stem portions. Place the harder stem portions on top of the ribs/carrots, about 1 hour before serving. Add the tender top leafy portions about 15 minutes before serving.
Cook, covered, on high for 6 hours or until the meat is tender.
|Fork Tender Beef Ribs Ready for Serving|