The slow cooker is my friend.
These simple Crockpot Korean Style Short Ribs are also my friend.
They were gobbled up by Superman and my kids in 10 minutes flat! This recipe made enough to feed our family of 7, with leftovers for the next day.
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Ingredients
- 1/2 cup coconut aminos
- 1/2 cup coconut sugar or honey
- 2 TBSP sesame oil
- 2 TBSP rice vinegar or apple cider vinegar
- 1 TBSP minced fresh ginger
- 4 garlic cloves minced
- 1/2 tsp crushed red pepper flakes
- 3 lbs beef short ribs (I used boneless)
- For the glaze:
- 3 TBSP tapioca starch
- 1.5 cups shredded carrots (I used my Paderno Slicer)
- 3 green onions sliced
- 1 TBSP sesame seeds
Ingredients
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Instructions
- In a small bowl, whisk together the coconut aminos, coconut sugar, sesame oil, vinegar, ginger, garlic and red pepper.
- Place the ribs in the bottom of your crock pot and pour sauce over the ribs.
- Cover and cook on low 4-6 hours, until meat is tender.
- Remove ribs from crock pot and set aside.
- Take excess liquid and place in a saucepan.
- Combine the tapioca starch with 3 TBSP water, then add to saucepan.
- Bring to a boil, and cook for a couple minutes, until thickened.
- Stir in carrots, then pour over ribs and top with green onions and sesame seeds, if desired.
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April says
Are those the carrots that look like noodles?
Life Made Full says
Hi, April! Yes, those are the carrots! I used my spiral slicer with them, but you can just use a grater!
Ruth says
I’m going to try this as a beef stew since I have a freezer full of stew chunks. Delicious!
Life Made Full says
That sounds yummy!
MyRuca2014 says
My husband and I love this recipe! Short ribs are one of our favourite things to eat but we don’t eat them too often because they’re so rich. This recipe is so great because it’s really easy and tastes great! It’s a favourite in our household!
Shanti Landon says
So glad you liked it!