Korean Braised Beef Short Ribs

Step 1

Combine the first 9 ingredients in a slow cooker. Set slow cooker to high to preheat.

Step 2

Heat 2 tablespoons oil in a large skillet or sauté pan over medium-high heat.

Step 3

Generously season beef short ribs with salt and black pepper. Add short ribs to pan, reduce heat to medium and brown well on all sides, approximately 2-3 minutes per side.

Step 4

Transfer ribs, meat side down, to slow cooker.

Step 5

Cover and cook on high for 4-6 hours or until very tender.

Step 6

Combine cornstarch with approximately 4 tablespoons of the cooking liquid in a small bowl and stir until smooth. Pour cornstarch mixture into slow cooker, stir to blend and cook uncovered on high for approximately 20 minutes.

Step 7

Turn slow cooker off and let stand 10 minutes. (Sauce will thicken more upon standing.)

Step 8

Heat remaining 1 teaspoon oil in a skillet or sauté pan over medium-high. Cook scallions, 2-3 minutes or until slightly softened and browned.

Step 9

Serve short ribs with scallions, kimchi, cooked brown rice and shredded carrots.