Asian Short Ribs (Slow Cooker)

Real Simple

Ingredients:

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

Preparation:

In a 4-6 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. Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours), until the meat is tender and easily pulls away from the bone. Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard. 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.