Korean BBQ Beef Short Ribs
4 to 4 1/2 pounds beef short ribs (2-3lbs. boneless)
1/4 cup green onions, chopped, with tops
1/4 cup soy sauce
1/4 cup beef broth
1 tablespoon brown sugar
2 teaspoons fresh ginger, minced
2 teaspoons garlic, minced
1/2 teaspoon black pepper
2 teaspoons Asian sesame oil
rice or linguine pasta, hot, cooked
2 teaspoons sesame seeds, toasted
Directions
1. Place ribs in the Crock-Pot. 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.
2. Remove ribs from cooking liquid, cool slightly. Trim excess fat. Cut rib meat into bite-sized pieces discarding bones and fat.
3. Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat.
4. Stir sesame oil into liquid. Return beef to stoneware. Cover; cook on Low 15 to 30 minutes or until mixture is hot.
5. Serve with rice or pasta and garnish with sesame seeds.
1 comment:
Everyone liked this. Charlie created his own version with the beef, peas and cheese wrapped up in a tortilla.
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