Ingredients

The following ingredients have 4 Servings
  • 4 pounds beef short ribs, cut into 3- to 4-inch pieces
  • 1/2 teaspoon kosher salt
  • 1 tablespoon safflower oil
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons brown sugar
  • 3 tablespoons gochujang
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons finely diced peeled fresh ginger
  • 4 cloves garlic, minced, minced
  • 4 scallions, thinly sliced
  • 1 cup cilantro leaves, roughly chopped
  • 1 tablespoon toasted sesame seeds
  • 1 thinly sliced serrano pepper, divided

Instruction

  • Sprinkle ribs with salt. Heat oil in a large skillet over medium-high heat.
  • Add ribs and cook, turning occasionally, until browned on all sides, about 10 minutes.
  • Transfer ribs to a 7-quart slow cooker.
  • In a small bowl, whisk together soy sauce, brown sugar, gochujang, vinegar, ginger, half of the serrano, garlic and 1 cup water, then pour over ribs.
  • over and cook on low until ribs are very tender, about 8 hours.
  • Transfer ribs to a platter and cover with foil (you can serve them with or without the bones).
  • Pour liquid from slow cooker to a glass measuring cup and let sit until fat rises to the top, 2 to 3 minutes, then discard fat.
  • Pour sauce over ribs and garnish with scallions, cilantro, sesame seeds and remaining serrano.