Slow Cooker

Sweet & Spicy Soy Braised Short Ribs

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Drescription

The sticky sauce on these ribs, made with tamari (or soy sauce), gochujang, grated pear and honey, is inspired by bulgogi, a staple of Korean barbecue. Don't skip the step of running them under the broiler before serving—it gives the ribs the crisp edges you'd get from grilling. Serve with stir-fried baby bok choy and brown rice to sop up the delicious sauce.

Ingredients

  • ¾ cup low-sodium beef broth
  • ⅓ cup reduced-sodium tamari or soy sauce
  • 1 asian pear, grated
  • 1 bunch scallions, cut into 2-inch pieces, plus more for serving
  • 2 tablespoons honey plus 1 teaspoon, divided
  • 2 tablespoons gochujang plus 1 teaspoon, divided
  • 2 tablespoons toasted sesame oil plus 1 teaspoon, divided
  • 2 tablespoons grated fresh ginger
  • 3 cloves garlic, grated
  • ¼ teaspoon salt
  • 4 pounds bone-in beef short ribs (about 6 large; see tip), trimmed
  • toasted sesame seeds (optional)

Directions

  1. Whisk broth, tamari (or soy sauce), pear, scallions, 2 tablespoons each honey, gochujang and sesame oil, ginger, garlic and salt in a 6-quart or larger slow cooker. Nestle short ribs, meat-side down, into the sauce. Cover and cook on High for 4 hours or Low for 8 hours.
  2. Just before serving, preheat broiler to high. Line a rimmed baking sheet with foil.
  3. Transfer the short ribs to the prepared pan. Strain the cooking liquid through a fine-mesh sieve into a fat separator, pressing on solids to extract the liquid. Whisk the remaining 1 teaspoon each honey, gochujang and sesame oil in a small bowl. Brush the short ribs with the glaze. Broil until lightly crisped on top, 2 to 3 minutes. Sprinkle with sesame seeds and more scallions, if desired. Serve with the defatted cooking liquid, if desired.
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