Asian Short Ribs

Yield: Makes 4 servings I1/2  cup  low-sodium soy sauce

1/3  cup  brown sugar

1/4  cup  rice vinegar

2  cloves garlic, peeled and smashed

1  tablespoon  grated fresh ginger

1/2  teaspoon  crushed red pepper

8  beef short ribs (about 4 pounds)

4  medium carrots, peeled and halved crosswise

1  small green cabbage (about 1 pound), quartered

2  tablespoons  cornstarch

1  tablespoon  sesame oil

4  scallions, thinly sliced (optional)

In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.

Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours)*, until the meat is tender and easily pulls away from the bone.

Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.

If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables

Nutritional Information

Calories: 831

Fat: 42g

Protein: 70g

Carbohydrate: 41g