We are those middle age people now who have a freezer dedicated to meat. Last year we bought a quarter cow and half a pig and filled our freezer to the brim. We've faithfully gone to the freezer and picked cuts of meat for meals and it has been great! We are getting to the bottoms of the bins and trying to finish up some cuts before the next quarter cow comes. I sent Andy on a mission to pick a piece of meat for July 4th for dinner - he picked beef short ribs. Since we had the day off and decided not to relax, instead we worked our hind ends off all day doing yard work and everything in between so a crockpot recipe was greatly appreciated. We celebrated the birth of the good ol' USA with Korean Short Ribs - I mean why not? These were delicious! I am zero percent a fan of cooking in a crockpot while I'm home, mostly because I have to smell it all day and worry it's not cooking properly or too much. I almost forgot these were on the counter we had so much going on a day. It was wonderful to have a dinner ready to go with some added rice and veg to fortify us to walk to the fireworks and have some fun with friends.
Slow Cooker Korean Short Ribs
4 pounds beef short ribs
Sauce:
1 cup soy sauce
1 cup beef broth
2 tbs rice vinegar
1/2 cup brown sugar
1 tsp black pepper
1/2 tbs sesame oil
4 cloves garlic minced
1 tbs fresh ginger minced
1 medium onion thinly sliced
1 tsp red pepper flakes optional or 2 tablespoons Gochujang
Thickening:
3 tbs cornstarch
1/4 cup water
Instructions
Place ribs in the crock; top with sliced onion.
In a small bowl, mix all sauce ingredients and pour over the ribs. Cover and cook on low 6-8 hours, or on high 3-4 hours.
Remove ribs from the cooker. Skim fat from the liquid.
Mix the cornstarch and water and whisk into liquid; blend well. Place meat back in the pot and cook for 20 minutes.
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