Sticky Korean Short Ribs

I LOVE getting these short ribs from my cousin at the ranch they run in Deerlodge, MT. Its his least favorite cut so I usually get to take a cooler home :)

Ingredients

Wet Ingredients

1 cup low sodium soy sauce
½ cup brown sugar
¼ cup honey
2 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp sriracha (optional, for extra heat)

Dry Ingredients

2 tbsp cornstarch
2 tbsp water (to make a slurry at the end)

Vegetables / Produce

8 garlic cloves, minced
2 tbsp fresh ginger, grated
4 green onions, sliced (for garnish)

Meat

4 to 5 lbs beef short ribs or flanken style beef ribs

Seasonings

1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp crushed red pepper flakes (optional)
1 tbsp toasted sesame seeds, for garnish

1 to 2 tsp Taekyung Korean chili flakes (gochugaru) I order this from Amazon or you can usually find at World Market!

Directions

Optional: Sear the Ribs

1. Pat the ribs dry with paper towels.

2. Season lightly with black pepper, garlic powder, and onion powder.

3. If your crock pot has a Sear function, sear the ribs over High heat for 2 to 3 minutes per side until browned. If not, sear them in a skillet over medium high heat.

4. Transfer the ribs to the crock pot.

Make the Sauce

1. In a bowl, whisk together the soy sauce, brown sugar, honey, sesame oil, rice vinegar, 1 to 2 tsp Taekyung Korean chili flakes (gochugaru), sriracha, garlic, ginger, and black pepper.

2. Pour the sauce over the ribs.

Slow Cook

1. Cook on Low for 7 to 8 hours or High for 4 to 5 hours, until the meat is fork tender and nearly falling off the bone.

Thicken the Sauce

1. Remove the ribs and keep warm.

2. Pour the cooking liquid into a saucepan.

3. Bring to a gentle simmer over medium heat.

4. Whisk together the cornstarch and water, then slowly stir it into the sauce.

5. Simmer 2 to 3 minutes, stirring constantly, until thick and glossy.

Finish

1. Return the ribs to the sauce and coat well.

2. Serve over jasmine rice.

3. Garnish with green onions and toasted sesame seeds.

Notes

• Bone-in short ribs are the best choice. The bones add flavor and the meat becomes incredibly tender during the long cook!

• For extra caramelization, place the finished ribs under the broiler for 3 to 5 minutes after brushing with the thickened sauce before serving. This gives them a sticky, restaurant-style finish.