Korean Short ribs

It's cold, rainy and not an outside day.  (However I attempted to mow but it will have to wait for a better day!)  Food needs to be warm and comforting on these kind of days.  I got a great deal on short ribs. ( A cut I seldom buy).  For that fact I would say that it has been a few decades!  Well, I have to say it won't be that long until I make them again.  These were fall off the bone delicious.  The recipe, Korean  BBQ Beef Short Ribs, comes from 3 books in 1, Rival Crock Pot.   They do not taste BBQee, (new word)  but they are very good.

Prep time is minimal 10 -15 minutes Cook time 7-8 hours low  * 3-4 hours on high.

4 to 5 pounds of short ribs

1/4 chopped green onion tops
1/4 cup finely diced green sweet pepper
1/4 cup soy sauce
1/4 cup water
2 tablespoons brown sugar
2 teaspoons minced garlic
2 teaspoons dried crack ginger (Penzy's)
black pepper to taste

2 tablespoons cornstarch
water to make slurry

1 tablespoon of toasted white sesame seeds

Hot cooked rice

Place ribs in crock pot. Mix the next eight ingredients together in a medium bowl and pour over ribs. Cover and cook. ( I cooked on high for 2 hours and then low for around 4 hours.)  Remove ribs from bones and trim fat.  Pour sauce into fat separater and discard fat.  Put remaining into a sauce pan and  slurry and stir until thickened.   Add slurry a little at a time until it is at desired thickness. Serve over rice.  Sprinkle with toasted sesame seeds. enjoy!

I think this would be good with an inexpensive roast such as a chuck roast cut up into pieces or whole. Chicken might even be tasty in this recipe.

The book is sprial bound and is well worth having in your collection if you are  looking for a very good slow cooker recipe book. There are recipes for international crusine, beverages, desserts with a picture for each. I can't wait to try some others in this book.

Click here to get it: Buy it at Amazon.com!

Looking for dessert?  Try adding that Halloween candy into cookies, brownies, cake.  Enjoy!