Slow-Cooked Korean Beef Short Ribs

From the Simple 1-2-3 Slow Cooker Cookbook.

• Ready In: 8 hrs 10 mins
• Serves: 6

Ingredients

• 4 -4 1⁄2 lbs  beef short ribs
• 1⁄4 cup green onion, chopped (with tops)
• 1⁄4 cup soy sauce (or tamari sauce)
• 1⁄4 cup beef broth (or water)
• 1  tablespoon brown sugar
• 2  teaspoons fresh ginger, minced
• 2  teaspoons garlic, minced
• 1⁄2 teaspoon black pepper
• 2  teaspoons  dark sesame oil
•  hot cooked rice (or Linguine Pasta)
• 2  teaspoons sesame seeds, toasted

Directions

1. Place ribs in slow cooker. Combine green onions, say sauce, broth, brown sugar, ginger, garlic, and pepper in medium bowl; mix well and pour over ribs. Cover; cook on LOW 7 to 8 hours or until ribs are fork tender.
2. Remove ribs from cooking liquid; cool slightly. Trim excess fat. Cut rib meat into bite-size pieces, discarding bones and fat. Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat.
3. Stir sesame seed oil into liquid. Return beef to slow cooker. Cover; cook 15 to 30 minutes or until hot. Serve with rice; garnish with sesame seeds.