Slow-Cooker Asian Short Ribs

Serves 4
Hands-On Time: 20m
Total Time: 7hr 30m

Ingredients

* 1/2 cup low-sodium soy sauce
* 1/3 cup brown sugar
* 1/4 cup rice vinegar
* 2 cloves garlic, peeled and smashed
* 1 tablespoon grated fresh ginger
* 1/2 teaspoon crushed red pepper
* 8 beef short ribs (about 4 pounds)
* 4 medium carrots, peeled and halved crosswise
* 1 small green cabbage (about 1 pound), quartered
* 2 tablespoons cornstarch
* 1 tablespoon sesame oil
* 4 scallions, thinly sliced (optional)

Directions

1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.

2. Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours―see note below), until the meat is tender and easily pulls away from the bone.

3. Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.

4. If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).