What’s in the Crockpot? #12


What's in the Crockpot?


Korean Barbecue Beef!


3 lbs. of boneless short ribs
1/4 c. green onions, chopped
1/4 c. soy sauce
1/4 c. water
1 Tbsp. brown sugar, packed
2 tsp. fresh ginger, minced
2 tsp. garlic, minced
1/2 tsp. black pepper
Dark sesame oil, to taste
2 tsp. sesame seeds, toasted


1. Place the ribs in the crock pot. Combine the green onions, soy sauce, water, brown sugar, ginger, garlic and pepper in a medium bowl. Mix well and pour over ribs. Cook on low for 7 to 8 hours or until the ribs are fork-tender.

2. Remove the ribs from the cooking liquid and cool slightly. Trim excess fat and discard. Cut the rib meat into bite-sized pieces.

3. Let the cooking liquid stand for 5 minutes to allow the fat to rise. Skim off the fat and discard. Stir the sesame oil into the cooking liquid. Return the ribs to the crock pot and cook on low for 15 to 30 minutes. Serve over rice and garnish with sesame seeds.

I found a great slow cooker cookbook in the bargain rack of Barnes and Noble. When I was browsing through the recipes, I found a few using short ribs, which is something I’ve wanted to experiment with for a while. Though this recipe didn’t turn out as I had expected. I expected it to have a distinct Asian-flavor, which I probably could have remedied by adding some extra sesame oil. The ribs also fell apart after 8 hours of cooking, so it was more of a shredded barbecue beef. This recipe makes 8 servings and comes in at 7 PointsPlus for each serving. You can serve this over brown rice or soba noodle. Yum!


The finished product.


2 thoughts on “What’s in the Crockpot? #12

  1. Pingback: Sunday Recap on a Monday. « Will Run For Beer

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