Korean Grassfed Short Ribs Recipe
1 package of 1915 grassfed beef short ribs
1 cup soy sauce
1 cup beef broth
1/2 cup dark brown sugar
1/2 tablespoon black pepper
1 tablespoon sesame oil
3 tablespoon ginger, minced
1 medium yellow onion, thinly sliced
1 teaspoon red pepper flakes
2 tablespoons cornstarch
1 teaspoon toasted sesame seeds for garnish
Arrange the short ribs in the bottom of a slow cooker, then sprinkle with the thinly sliced onion. Mix together the soy sauce, beef broth, rice vinegar, brown sugar, black pepper, sesame oil, garlic, ginger, and red pepper flakes, then pour over the short ribs. Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. When almost ready to serve, whisk the cornstarch into the cold water and pour into the slow cooker, stirring to combine with the sauce and juices from the meat. Cover and cook for another 20 minutes, until the liquid has thickened slightly.
See below to try our 1915 grassfed beef! Our beef is grassfed and finished and raised on open pastures here locally in Texas!