Recipe: Korean BBQ Beef Short Ribs (crock pot)

KOREAN BBQ BEEF SHORT RIBS

4 to 4 1/2 pounds beef short ribs
1/4 cup chopped green onions with tops
1/4 cup tamari or soy sauce
1/4 cup beef broth or water
1 tablespoon brown sugar
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
1/2 teaspoon black pepper
2 teaspoons Asian sesame oil
Hot cooked rice or linguine pasta (for serving)
2 teaspoons sesame seeds, toasted (for serving)

Place ribs in the Crock-Pot slow cooker.

Combine green onions, soy sauce, broth, brown sugar, ginger, garlic and pepper in medium bowl; mix well and pour over ribs.

Cover; cook on LOW 7 to 8 hours or on HIGH for 3 to 4 hours or until ribs are fork tender.

Remove ribs from cooking liquid, cool slightly. Trim excess fat. Cut rib meat into bite-sized pieces discarding bones and fat. Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat.

Stir sesame oil into liquid. Return beef to stoneware.

Cover; cook on LOW 15 to 30 minutes or until mixture is hot.

Serve with rice or pasta and garnish with sesame seeds.

VARIATION:
Substitute 3 pounds boneless short ribs for beef short ribs.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Rival Crock Pot Slow Cooker Favorites, Favorite Brand Name Recipes, Vol. 7, No. 51, January 27, 2004