Korean-style Beef Ribs

It's Tuesday, and during the school year, the kids and I are gone from the house from 8 until about 5, so dinner makes a dive into the crock pot in the morning and all I need to do is make the sides (or in this case, ask Nate to text David and ask him to put the rice on the stove and cook the green beans).  The short ribs were boneless and on sale at HG Hills, so it was an easy choice to make. The result was delicious and filling, even if it was a bit spicy. I had a long day, so I'll just get right to the recipe.



Korean-style Beef Ribs in the Crock Pot

8-10 boneless short ribs (go for the bone-in ones, if you want)
1/2 c. brown sugar
1/2 c. soy sauce
2 T. sesame oil
4 T. red wine vinegar
4 garlic cloves, minced
2-inch piece of ginger, peeled and grated
1/2 - 1 t. red pepper flakes
1/2 c. sliced green onion
1/2 c. grated carrot

Place the ribs in the crock pot. Combine the remaining ingredients (except onions and carrots) and whisk together until well-blended. Top ribs with the green onions and carrots and then pour the sauce over the top. Cook on low for 8-9 hours or on high for 3-4. Remove the ribs from the sauce and pour sauce into a small pan. Thicken with 1/2 c. water combined with 1 T of cornstarch (repeat the procedure if it is not quite thick enough). Serve with rice and top with thickened sauce and additional green onions and sesame seeds.

I hope you enjoy this. My whole family ate it. I think yours might too :)
Until next time, stay full and loved, my friends!