It’s the end of May and I really want to be posting fun, summery recipes that you can make for next weekends’ Memorial Day parties. But here in the Northeast, it’s still feeling more like November than May. This cold, wet, dreary weather is making me crave comfort food.
My recipe for Korean Style Boneless Short Ribs is packed with flavorful ingredients that you simply toss into your slow cooker with the ribs. And while these Korean short ribs are the perfect comfort food for dreary days, they’re still a great option for your Memorial Day Party. You can start them the day before and let them cook all night. I always try to include a slow cooker recipe at my Memorial today party. You can cook and serve right in the slow cooker and you won’t be a slave to your stove or grill.
Using a chuck roast cut into rib size pieces is my secret to tender, juicy and inexpensive short ribs. Make sure to choose a chuck roast with a good amount of fat running through it. You won’t sacrifice on flavor at all.
Using a chuck roast that you cut into rib size pieces, is the secret to tender, juicy and inexpensive short ribs. Make sure to choose a chuck roast with a good amount of fat running through it. You won't sacrifice on flavor at all.
- 3 pounds boneless beef chuck roast
- 1 tablespoon vegetable oil
- 3/4 cup beef broth , divided
- 1/2 cup soy sauce
- 1/4 cup packed brown sugar
- 1/4 cup rice vinegar
- 2 tablespoons red chili paste
- 1 tablespoon sesame oil
- 5 cloves garlic , thinly sliced
- 1 tablespoon grated fresh ginger
- 2 tablespoons cornstarch
- 4 green onions , chopped (optional)
- 2 tablespoons sesame seeds , toasted if desired (optional)
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Cut roast into rectangles about 2" by 3" to resemble short ribs. Season beef with salt and pepper. Heat oil in large nonstick skillet over medium high heat and brown ribs, on all sides, in batches.
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Arrange short ribs and any juices in slow cooker. Combine 1/2 cup beef broth, soy sauce, brown sugar, rice vinegar, chili paste, sesame oil, garlic and ginger and pour over ribs in slow cooker.
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Cover and cook on Low 8 to 9 hours or High 4 to 5 hours or until ribs are very tender.
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Remove ribs to serving platter. Skim fat from sauce if desired. Combine cornstarch with remaining 1/4 cup broth and stir until smooth. Stir into juices in slow cooker and cook on HIgh 5 minutes or until thickened.
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Serve sauce over ribs, sprinkle with green onion and sesame seeds.
