Bready or Not: Slow Cooker Korean-Style Beef Short Ribs
I’m presenting to you the recipe for one of the best dishes I’ve ever made in a crock pot: Korean-style beef short ribs.
I have made this many times over now. I’ve even tried it using cheaper cuts like chuck roast and rump roast. Those worked out okay (though the meat really dries out before its soak in the juice at the end), but they are nowhere as delicious as the short rib version.
It turns out amazing whether you use boneless or bone-in ribs–a mix is a great way to go, too! Don’t trim the fat. You want all that flavor. The end result is a sauce that tastes like you added red wine, but you didn’t. It’s like MAGIC.
Seriously, these ribs taste like something from a great Asian restaurant. Pair it with some broccoli and a good spoonful of the sauce, and YUM.
Whenever I see beef short ribs go on sale, I do a little dance of joy because it means I get to make this recipe again.
Modified from Heather’s Bytes.
Bready or Not: Slow Cooker Korean-Style Short Ribs
Ingredients
- 1/2 cup low-sodium soy sauce
- 1/3 cup light brown sugar packed
- 2 Tb sesame oil
- 2 Tb rice vinegar
- 1/2 teaspoon ground ginger
- 4 cloves minced garlic
- 1/2 tsp red pepper flakes
- 5 lbs beef short ribs boneless, bone-in, or a mix
- 1-2 Tb cornstarch
- sesame seeds optional
Instructions
- In a small bowl, mix together soy sauce, brown sugar, oil, vinegar, ginger, garlic and red pepper. Place the ribs in a 5 or 6-quart slow cooker; pour the sauce over them. Cover and cook on HIGH for 4 hours or on LOW for 9 hours. Depending on how the ribs are stacked in the cooker, you may want to quickly stir them at some point halfway through.
- Use a slotted spoon to remove the ribs from the cooker. Place a tablespoon of corn starch in a small bowl and add some juice from the cooker. Whisk them together to create a slurry without lumps, and add back into the crock pot. Stir. If the juice doesn't start to thicken, repeat the process with some more corn starch.
- Either keep the ribs intact, or pull meat into chunks and discard the bones and fat. Place meat in cooker again on WARM setting for 10 minutes or so to soak in flavors. Serve. Great with rice, broccoli, and perhaps a sprinkling of sesame seeds!
- OM NOM NOM!
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Pi Day! Celebrate with Bready or Not
It’s March 14th and that means it’s PI DAY (3.14). Therefore, it’s only right to celebrate by making and eating some pie, right? I have a whole subcategory of pie recipes in Bready or Not, but let’s highlight some favorites.
Maple Pecan Pie Bars
Maple Apple Pie
Snickerdoodle Pie
Peppermint Brownie Pie
No-Bake Cookies and Cream Chocolate Pie
No-Bake Triple Layer Lemon Pudding Pie
Om nom nom! #SFWAPro
Read MoreSunday Quote is at the Tucson Festival of Books
Read More“There is some good in this world, and it’s worth fighting for.”
~ J.R.R. Tolkien
See me at the Tucson Festival of Books this weekend!
Tucson Festival of Books in 2016
I’ll be in Tucson this weekend for my 3rd visit to the city’s wonderful Festival of Books. The University of Arizona campus plays host to 100,000 book lovers. It’s a fun place to just walk around, take in sights, and do some shopping, but the panels are a special sort of awesome.
Both of my panels are on Sunday, and each is followed by a signing. My books will be for sale there, but you can bring copies you already own as well.
Read MoreBready or Not: Chili Spice Chocolate Brownies
This recipe, originally posted at the Holy Taco Church, adds a kick to regular ol’ brownies.
If you’ve browsed the candy aisles of late, you noticed that gourmet chocolate bars are all the rage. Take advantage of this when it comes to baked goods. Flavored chocolate adds an extra level of nuance to brownies and cookies.
For these Chili Spice Chocolate Brownies, I chopped up a combo of Green & Black Spiced Chili Chocolate and World Market’s Dark Chocolate Chipotle, but any type of amped-up chocolate will work here.
Note that I can’t handle really hot stuff–hello, burning skin and inability to breathe and feeling like a taun-taun kicked me in the intestines–but these brownies aren’t spicy in THAT way. There’s an occasional zing of chili here and there, but the main flavor is of the cinnamon and the milder chocolate.
Modified from Cinnamon-Spiced Chocolate Brownies at King Arthur Flour.
Bready or Not: Chili Spice Chocolate Brownies
Ingredients
- 1 cup unsalted butter two sticks, melted
- 2 1/4 cups white sugar
- 1 1/4 cups baking cocoa or Dutch-process cocoa, sifted
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 4 large eggs room temperature
- 1 1/2 cups all-purpose flour
- 2 bars spiced chocolate bars 3 ounces, such as chipotle or chili, chopped
- 6 ounces milk chocolate chips or semi-sweet
[toggle the chocolates to be more or less spicy based on your tastes, but equal 12 ounces total]
Instructions
- Preheat the oven to 350-degrees. Line a 9x13 pan with parchment paper or aluminum foil and grease the surface.
- In a medium-sized saucepan set over low heat, melt the butter, then add the sugar. Stir to combine. Heat the mixture briefly, just until it's hot throughout; it'll become shiny as you stir it. Set on a cool burner or trivet.
- Stir in the cocoa, salt, baking powder, espresso powder, cinnamon, and vanilla.
- Whisk in the eggs, stirring until smooth. Add the flour, again stirring until smooth. Fold in the chopped spicy chocolate and mild chocolate.
- Spoon the batter into the pan, spreading it to the edges. It will be extremely thick and lava-like.
- Bake the brownies for 34 to 36 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges, and just barely set in the center.
- Remove from the oven. Allow to cool completely in the pan before cutting.
- OM NOM NOM!
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