Let your slow cooker do all the work. What you'll get are fall-of-the-bone, flavorful ribs.
Course
Main Dish
AuthorLemons & Anchovies
Ingredients
4 - 4 1/2poundsbeef short ribs
1/2cupsoy sauce
1/3cup+ 1 - 2 tablespoons brown sugarloosely packed
1/4cuprice vinegar
1/2cuporange juice
4clovesgarliccrushed
1Tablespoonfresh gingergrated
1teaspoondried chili flakes
3carrotspeeled and cut in 1-2 inch pieces
Instructions
Combine all the ingredients in a slow cooker and cook on High for 4-4 1/2 hours (or low for about 6 hours). Stir once or twice throughout the cooking period. The ribs were super tender at the 4.5 hour mark.
The flavors are best when reheated the next day so I recommend cooking a day ahead. The steam from the slow cooker will create a lot of sauce. I separated the sauce from the beef once it was cooked, refrigerated and threw out the fat that solidified at the top. I added back the sauce when I reheated the short ribs the next day.
Recipe Notes
I used Korean-cut short ribs here. If you end up using the larger English-cut short ribs, you may need to cook them just a little longer.