SLOW COOKER KOREAN SHORT RIBS THE KITCHEN RECIPES

RECIPE: SLOW-COOKER KOREAN SHORT RIBS - KITCHN

Recipe: Slow-Cooker Korean Short Ribs - Kitchn image

Provided by Michelle Tam

Categories Main dish Dinner

Total Time 0S

Yield 6

Number Of Ingredients 12

Ingredients

6 pounds bone-in English-style beef short ribs, preferably grass-fed
Kosher salt
Freshly ground pepper
1 medium pear or Asian pear, peeled, cored, and chopped coarsely
1/2 cup coconut aminos (like these)
6 cloves garlic, peeled and roughly chopped
3 scallions, roughly chopped
1 piece ginger, about the size of your thumb, cut into 2 pieces
2 teaspoons fish sauce, like Red Boat fish sauce
1 tablespoon coconut vinegar
1 cup organic chicken broth
Small handful of roughly chopped fresh cilantro

Steps:

Preheat your broiler with the rack 6 inches from the heating element. Season the ribs liberally with salt and pepper and lay the ribs, bone-side up, on a foil-lined baking sheet. Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes.
Stack the ribs in a single layer in the slow cooker. I lay them on their side to cram them all in the pot. Toss the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar in a blender and puree until smooth. Pour the sauce evenly over the ribs and add the chicken broth to the pot.
Cover with the lid, set the slow cooker on low, and let the ribs stew for 9 to 11 hours.
When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter. Let the braising liquid settle for 5 minutes and then ladle off the fat if you wish. Adjust the seasoning with salt and pepper, and pour a cup of sauce over the ribs. (Alternatively, refrigerate overnight and scrape the fat off the top before reheating and serving.)
Sprinkle on the chopped cilantro and serve the remaining sauce on the side.

Nutrition Facts : SaturatedFatContent 71.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 14.7 g, SugarContent 8.1 g, ServingSize Serves 6, ProteinContent 67.2 g, FatContent 165.0 g, Calories 1832 cal, SodiumContent 800.5 mg, FiberContent 1.9 g, CholesterolContent 0 mg

KOREAN STYLE SHORT RIBS (CROCK POT) RECIPE - FOOD.COM

Korean Style Short Ribs (Crock Pot) Recipe - Food.com image

I'm always looking for new recipes to make in my crock pot. Here's another easy and tasty one. I finally got around to making this I used pork spare ribs. I cooked them longer till they were falling off the bone. The sauce has a very good flavor. My husband was pleasantly surprised at the flavor.I found this in Family Circle Magazine.

Total Time 6 hours 5 minutes

Prep Time 5 minutes

Cook Time 6 hours

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup low sodium soy sauce
1/2 cup packed light brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
4 garlic cloves, crushed
1/2 teaspoon red pepper flakes
5 lbs beef short ribs or 5 lbs pork ribs
3 tablespoons cornstarch
1 1/2 cups shredded carrots
3 scallions, trimmed and thinly sliced
1 tablespoon sesame seeds
3 cups cooked white rice

Steps:

Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.
Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.
Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.
Serve over cooked rice.

Nutrition Facts : Calories 1753, FatContent 142.6, SaturatedFatContent 60.4, CholesterolContent 287.3, SodiumContent 923.1, CarbohydrateContent 55.1, FiberContent 1.9, SugarContent 19.9, ProteinContent 58.7

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