Ingredients

• 6 beefs short ribs , or more to taste
• salt and pepper to taste
• 0.5 cups soy sauce
• 0.5 cups vegetable broth
• 2 tablespoons rice vinegar
• 0.25 cups brown sugar
• 5 cloves garlic , minced
• 1 tablespoon finely grated ginger
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• 1 tablespoon potato starch
• 2 tablespoons cold water
• 2 greens onion tops , thinly sliced

Instructions

1. 1 Season short ribs with salt and pepper on both sides.
2. 2 Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
3. 3 Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
4. 4 Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
5. 5 Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
6. 6 Pour sauce over short ribs and sprinkle sliced green onions on top.

Nutrition per serving