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Korean Bone-In Short Ribs
From Statesboro Market2Go
<p>These sticky, savory short ribs are simple to make and easy to enjoy! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: therecipecritic.com (Entered by Ariana Giddens)
Serves: 6
Ingredients
3 pounds
Bone-in short ribs
1/2 pound
Small potatoes
2 cups
Carrots (peeled and cut into bite size chunks)
2 tablespoons
Sesame seeds
FOR THE SAUCE:
1/2 of a
White onion (chopped)
2 cloves
Garlic (minced)
1
Sweet red apple (peeled, cored, and finely chopped)
1/2 cup
Beef stock
1/3 cup
Soy sauce
1/3 cup
Black vinegar
1/3 cup
Brown sugar
2 teaspoons
Sesame oil
1 teaspoon
Ground ginger
1 teaspoon
Paprika
1/2 teaspoon
Chili flakes
1 teaspoon
Pepper
2 tablespoons
Cornstarch
(if desired, you can substitute a pear for the apple)
For garnish:
Sesame seeds
Sliced green onions
Step by Step Instructions
- Heat a skillet over medium-high heat and sear the ribs for 1 minute on all sides. Put the ribs, potatoes, carrots, and sesame seeds into a crockpot.
- Combine all of the sauce ingredients except for the cornstarch in a bowl and mix until combined. Pour the sauce over the contents of the crockpot. Set the crockpot to low and let cook for 8 hours.
- Remove the ribs & vegetables from the crockpot, skim off the fatty oil from the top of the sauce. Add the cornstarch and whisk to evenly incorporate it
- If desired, trim excess fat off of the meat. Add the ribs & vegetables back to the crockpot and let the mixture cook for 30 more minutes, then serve garnished with sesame seeds & sliced green onions.