Slow Cooker Asian Ribs

Great recipe

• Ready In: 9 hrs
• Serves: 1
• Yields: 5

Ingredients

• 1⁄2 cup low sodium soy sauce
• 1⁄3 cup brown sugar
• 1⁄4 cup rice vinegar
• 2  garlic cloves, peeled and smashed
• 1  tablespoon  grated fresh ginger
• 1⁄2 teaspoon crushed red pepper flakes
• 8  beef short ribs (about 4 pounds)
• 4  medium carrots, peeled and halved crosswise
• 1  small green cabbage, quartered (about 1 pound)
• 2  tablespoons cornstarch
• 1  tablespoon  sesame oil
• 4  scallions, thinly sliced (optional)

Directions

1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.
2. Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours?see note below), until the meat is tender and easily pulls away from the bone.
3. Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.
4. If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).