Ingredients

The following ingredients have 5 Servings
  • 10 to 12  beef short ribs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 tablespoons flour
  • 2 tablespoons canola or vegetable oil
  • 1/2  cup brown sugar
  • 1/3  cup soy sauce
  • 1/3 cup rice vinegar
  • 1/4 cup chili garlic paste
  • 4 garlic cloves, (minced)
  • corn tortillas for serving
  • 1/2 napa cabbage, (thinly sliced)
  • 1/4 red cabbage, (thinly sliced)
  • 1/3 cup shredded carrots
  • 1/2 cup cilantro, (chopped)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 limes, (juiced)
  • 1 garlic clove, (minced)
  • 1/2 tablespoons toasted sesame oil
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 2 tablespoons toasted sesame seeds
  • 3 avocados, (chopped)
  • 1 lime, (juiced)
  • 1 1/2 tablespoons toasted sesame oil
  • 1/4 cup fresh cilantro, (chopped)
  • 1 1/2 tablespoons toasted sesame seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instruction

  • Sprinkle the short ribs with the salt, pepper and flour. Heat a large skillet over medium-high heat and add the oil. Add the short ribs in batches and sear until golden brown on all sides. Place the short ribs in the slow cooker and repeat with remaining ribs.
  • In a bowl, whisk together the brown sugar, soy sauce, rice vinegar, chili garlic paste and garlic cloves. Pour mixture over the ribs. Set the slow cooker to low and cook for 8 to 12 hours.
  • Remove the ribs from the slow cooker (keep the juices!) and place them on a plate to cool so you can handle them comfortably. Once slightly cooler, pull the beef off the bone and remove and bits of fat if desired. Place all the shredded beef back into the slow cooker and into the juices. Set the crockpot back on low or warm and toss well. The ribs are ready to eat at this point, but I like to let them soak up the juice for about 30 minutes.