Slow-cooked Korean-style beef short ribs

Stirrin' It Up: Slow-cooked Korean-style Beef Short Ribs (Jan. 10, 2019)

BATON ROUGE, LA (WAFB) - Crock-Pot® is a registered trademark of Rival Industries, created in 1970. Crock-Pots®, often used interchangeably as slow-cookers, were extremely popular in the 1970s due to the movement of women from the home into the work force. Slow cooking allows the cook to prepare the ingredients, place them into a cooker and leave the meal to cook itself for up to 8 hours. Upon returning home or to the kitchen, wonderful aromas of dinner fill the air with little effort and only one dish to clean.

Prep Time: 8–9 Hours

Yields: 6–8 Servings

Ingredients:

  • 3½ pounds boneless beef short ribs
  • salt and black pepper to taste
  • granulated garlic to taste
  • ½ cup olive oil
  • ½ cup diced onions
  • ¼ cup diced celery
  • ¼ cup diced bell pepper
  • 2 tsps minced garlic
  • ¼ cup soy sauce
  • ¼ cup beef broth or water
  • 1 tbsp brown sugar
  • 2 tsps minced fresh ginger
  • ½ tsp black pepper
  • ¼ cup sliced green onion tops
  • 2 tsps dark sesame oil
  • 2 tsps toasted sesame seeds

Method:

Season ribs well with salt, pepper and granulated garlic and set aside. In a large skillet, heat olive oil over medium-high heat. Brown ribs in batches until all are done. Remove ribs from skillet and set aside. In a 5-quart slow cooker or Crock-Pot®, layer onions, celery, bell pepper and minced garlic. Place browned ribs on top of vegetables and set aside. In a medium-sized mixing bowl, combine soy sauce, beef broth, brown sugar, ginger and ½ teaspoon black pepper then mix well. Pour sauce mixture over ribs then top with green onions. Cover and cook on low heat 7–8 hours or until ribs are fork-tender. Turn slow cooker off, remove ribs from cooking liquid and cool slightly. Trim and discard excess fat and cut meat into bite-sized pieces. Let cooking liquid stand 5 minutes then skim any fat that rises to the surface. Stir in sesame oil, return beef to slow cooker, cover and cook on high heat for 15–30 minutes or until hot. Adjust seasonings to taste using salt, pepper and granulated garlic. Serve hot over steamed white rice or cooked linguini pasta and garnish with toasted sesame seeds.

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