Slow Cooker Spicy Asian Beef Short Ribs

Using up the last of our steer meat I chose to make this recipe. The flavor is really nice and simple and the sauce made a great coating on the meat. I decided to cut up the ribs before adding to the crockpot which I think I’ll do from now on. It made the plating nicer and I didn’t have to worry about cutting up hot meat to serve it.

Slow Cooker Spicy Asian Beef Short Ribs

(Adapted from Hip Foodie Mom)

 

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¼ cup beef broth

¾ cup hoisin sauce

3 to 4 scallions, diced + some for garnish

2 tablespoons gochujang (Korean hot pepper paste)

1 teaspoon honey

2 to 3 lbs. beef short ribs, bone-in or boneless

salt and pepper

serve with white rice

 

Whisk together the beef broth, hoisin sauce, diced scallions, gochujang and honey in the slow cooker.

 

 

 

Season your short ribs with salt and pepper on both sides and nestle into the slow cooker ensuring the gochujang mixture is covering your beef.

 

 

 

Cover and cook until beef is tender, for about 7-8 hours on low or 4 to 6 hours on high.

 

 

Transfer short ribs to serving platter. Skim off any excess fat (if any) from the surface of the sauce and pour the sauce over the short ribs and garnish with more diced scallion greens. Serve with white rice.