Slow cookers can be a wonderful thing when used correctly. Having a hot meal waiting when you get home from work or running errands is such a stress reducer. I’ve had several slow cookers over the years and I haven’t gotten enough use out of any of them. I have a slight fear of leaving things cooking all day when I’m gone plus without a way to control the cooking time, everything I made in them had an over cooked mushy texture. Last year I bought a Hamilton Beach programmable slow cooker and I love it. It has a probe so I can cook a roast or whole chicken to a specific temperature and it will automatically stop cooking.
A couple of months ago, hubby and I went to the really cozy Japanese/Korean restaurant in our neighborhood. It’s our regular sushi “go-to” spot but I was in the mood for red meat so I ordered the Korean short ribs. They must have come directly from broiler to my plate because they were blazing hot. The spicy sweet sauce that coated the ribs was addictive. I could have poured the sauce over some rice and eaten that as my meal. Along with the ribs, we were given a table full of small condiment bowls with kimchi, bean sprouts, steamed veggies, mushrooms, etc. The meal would have been perfect except that the ribs were tough and chewy. Broiling the ribs didn’t give the connective tissue enough time to break down so they were a challenge to eat. I thought about those ribs for weeks and how I could replicate them minus the chewiness. I settled on putting them in slow cooker and letting them cook low and slow. Dump everything in the pot, cover it, and let them cook until tender. If you’re short of time, turn your slow cooker on high and reduce the time to 2 hours.
Notes: Flanken cut ribs are cut horizontally across the bone. If you can’t find these, ask your butcher. Publix was really nice about taking a pack of ribs and cutting them for me. You could also use regular ribs but you may need to cook them a little longer. The package I bought was 2 pounds and they barely fed 2 people. By the time they cooked down and we cut off the fat there wasn’t a ton of meat left. Buy more of them than you think you’ll need.
Slow Cooker Korean Style Short Ribs
- 2 lbs flanken cut beef short ribs
- 1/2 cup low sodium soy sauce
- 1/2 brown sugar
- 1 1/2 cup water
- 1 tsp fresh grated ginger
- 2 cloves garlic, minced
- 1 tlbs sesame oil
- 2 green onions
- 2 cups cooked white rice
- Combine soy sauce, brown sugar, water, ginger, and oil in 6 qt slow cooker.
- Place ribs in cooker and turn heat to low.
- Cook on low until tender, about 4 hours.