These Korean ribs are rich and tender. The ribs are served over steamed Jasmine rice with hoisin sauce on the side, as an Asian-style BBQ sauce. Cooking the sauce down after the dish is done cooking makes an incredible gravy packed full of flavor. Leftovers were just as delicious the next several days as the first night.
The recipe calls for regular beef short ribs. No thin cuts of beef because the ribs cook 7 to 8 hours on low heat. You do not want mush for meat =).
Using the crockpot makes this dinner a snap and who doesn't love coming home to the aroma of dinner almost done? A little pre-planning the night before is all that is required. I had fun serving this dish. The Korean short rib dinner would work great for entertaining as well.
Korean Short Ribs in the Crockpot
Ingredients:
4 to 5 pounds bone-in beef short ribs
2 T. sugar
1 T. sesame oil
1 T. hot chile oil
1 T. sambal oelek, Sriracha or Asian hot sauce
1 1/2 T. freshly grated ginger
canola oil
2 T. rice wine (Saki), or white wine vinegar
1 small onion, finely chopped
6 cloves garlic, minced
1 bunch scallions, chopped
2 firm pears, diced
8 ounces sliced shiitake mushrooms or white mushrooms, sliced
1 c. soy sauce
1 pound baby carrots
2 cups cooked Jasmine or white rice
1 t. sesame seeds
1/4 t. freshly ground pepper
1 t. sesame oil
hoisin sauce, optional
Directions:
In a bowl, combine ribs, sugar, sesame oil, chile oil, sambal oelek and ginger, and mix well. Let stand for 10 minutes.
In a large frying pan over high heat, warm canola oil. In batches, brown the short ribs on all sides. When browned, add to crock-pot along with onion, garlic, scallions, pear, mushrooms, soy sauce and enough water to cover ribs.
Set the crock-pot to cook for 4 to 5 hours on high, or 7 to 8 hours on low, until ribs are very tender. Add carrots, and continue cooking for 1 additional hour.
Using a large spoon, remove rib bones, and skim grease off the top of the liquid. Transfer ribs and rib bones to a plate. Use scissors to cut and remove any tough connective tissue. Transfer liquid to a medium-size pot over high heat, and simmer liquid until reduced by half.
To serve, arrange ribs on plate over rice, and ladle the reduced sauce on top. Sprinkle with sesame seeds and pepper, and drizzle with sesame oil. Serve with hoisin sauce on the side.
