The ribs are easy to prep before you put them in your slow cooker. You broil them for 10 minutes. In the time it takes to broil them, you can make the pear purée which you pour into the bottom of the slow cooker. Stir in the chicken broth and instant tapioca and you’re ready to nestle the ribs into the mixture. After that the slow cooker does the work. When the meat is falling off the bone, the ribs are ready to serve with a sprinkling of cilantro.
Let me tell you—the meat just melts in your mouth. It was so moist and flavorful! And the green basmati rice, a tried-and-true side dish for me, along with the Chinese green beans were the perfect accompaniments. Every bite was mmm, mmm good!
One year ago: Gluten-free Pistachio Truffle Cookies
Two years ago: Pork Tenderloin Medallions
Three years ago: Cassoulet
Four years ago: Potato and Sausage Mini Frittatas
Slow Cooker Korean Short Ribs
- 6 lbs. bone-in beef short ribs, cut 1″ thick*
- 1 pear (any variety), peeled, cored and coarsely chopped
- 1/2 cup soy sauce
- 6 garlic cloves, peeled and coarsely chopped
- 3 scallions, sliced
- 2-inch piece of fresh ginger, cut into two pieces
- 1 tbl. rice vinegar
- 2 tsp. fish sauce
- 1 cup chicken broth
- 3 tbl. instant tapioca
- Salt and pepper, to taste
- 2 tbl. minced cilantro
*When I ordered the 6 lbs. of beef short ribs for this recipe, I gave no thought to how wide the ribs should be. I opened the package and saw that the butcher had cut them fairly thinly compared to the photos in the original recipe. I ended up with many more pieces than Brown Eyed Baker did, but I was still able to fit them all in a single layer by standing them on their sides. I have specified having them cut into a 1″ thickness to more closely align with the original recipe.
Preheat the broiler and arrange an oven rack about 6 inches below the heating element. Line a large baking sheet with foil.
Season the short ribs with salt and pepper on both sides. Place the short ribs bone-side-up on the prepared baking sheet and broil for 5 minutes. Flip them over and broil for 5 additional minutes.
Meanwhile, add the pear, soy sauce, garlic, scallions, ginger, vinegar and fish sauce to a blender or food processor and purée until completely smooth, about 1 minute.
Spray a 6-quart slow cooker with non-stick cooking spray. Pour the pear purée into the bottom of the slow cooker. Stir in the chicken broth and tapioca to combine. Nestle the short ribs into the slow cooker. (I set them on their sides so they could all fit in a single layer).
Remove the short ribs from the slow cooker, place on a serving platter and tent with foil. Allow the liquid in the slow cooker settle for 5 minutes and then skim off the fat with a large spoon. Season with salt and pepper and stir in the cilantro. Pour 1 cup of the sauce over the short ribs and serve with the remaining sauce.
Source: A recipe from the Brown Eyed Baker