- 2 pounds beef short ribs
- 3 stalks chopped green onions
- 1/4 cup beef broth
- 1/4 cup tamari or soy sauce
- 1 tbsp. brown sugar
- 2 tsps. minced fresh ginger
- 2 tsps. minced garlic
- 1/2 tsp. black pepper
- 1 tsp. sesame oil
- 1 tsp. sesame seeds, toasted
What to do:
Cut ribs in single segments, then place in slow cooker. Combine green onions, soy sauce, broth, brown sugar, ginger, garlic and pepper in a medium-sized bowl. Mix well and pour over ribs. Cover; cook on low 6 to 7 hours or until ribs are fork tender.
Remove ribs from cooking liquid and cool slightly. Let the liquid stand 5 minutes to allow fat to rise. Skim off fat. Stir sesame oil into the liquid and return to the slow cooker. Cover and cook again for around 15 minutes or until the mixture is hot.
Serve with rice and garnish with sesame seeds. Enjoy!
Tips, Tricks and Tweaks:
1. Make sure your cleaver or knife is sharp before cutting your meat. It is always better to slice meat that is partly frozen so you get clean cuts and better grip of the meat.
2. If you don't have broth, substitute with water.
3. If you have tamari in your pantry, use it instead of soy sauce. (Tamari is made with more soybeans than ordinary soy sauce, resulting in a smoother, better flavor).
4. It is easier to skim fat using a fat separator. But if you don't have one (like me), just put the liquid in a ziploc bag, seal tightly, and cut a tiny hole on one of the ends. As you pour it, the fat will rise and you'll get all your liquid - minus the grease.
5. If you have more green onions, garnish the meal with it before serving.
6. Do not garnish a meal with something that you won't eat (i.e. decorative flowers, etc), nor with anything that won't enhance the flavor of the food.
7. Not fond of rice? Serve this dish with pasta instead!