Korean-Style Crock Pot Short Ribs

We've had some short ribs in the freezer for awhile that I had mental tags for Korean short ribs. I know they are often gilled, but I wanted to do them in a chock pot. Why? Because cooking in the crock pot is so easy.

I'm sure these are not traditional in anyway, but I looked at lots of different recipes for the sauce and they are seemed to have very similar ingredients. It's a pretty simple mixture yet full of flavor. Cooking the ribs in a crock pot braises them until they are fall off the bone tender. Perfect with just a little jasmine rice.

Once thing I will say is short ribs are quite fatty and a lot of that fat cooks into the sauce. We didn't use any of the sauce left in the pot, so it didn't really matter to us. Though I think that sauce would be really tasty if it was let to set for a bit, the grease skimmed off the top and then reheated.

Korean-Style Crock Pot Short Ribs
(You may feel like you are buying a lot of meat per serving here, but short ribs have a lot of bone and fat in them)

1/2 c soy sauce
1/2 c rice wine
1 T honey
1/2 t sesame oil
1 clove garlic, chopped
2 scallions, sliced
1 - 1.25 lbs Short RIbs, cut into separate ribs

Mix everything but the short ribs in a small crock pot*. Add the ribs, they should be covered about half way by the liquid. Cover and turn the crock pot to high. Let cook for about 3 hours, turning the ribs once. When the ribs are starting to fall off the bone, turn the crock pot to low and let cook another 2 1/2 - 3 hours.

2 servings.

We have a small crock pot that we got at Target for like $7. It is the perfect size to fit these three ribs and have the sauce come up about halfway. If you only have a large crock pot and are doing a small amount of ribs you may need to make more sauce. You could also do this in an oven-proof pan in the oven at a low temp.

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