Korean Braised Short Ribs in the Slow Cooker

If you are looking for a decently healthy, and so delicious dinner, you will want to try these braised short ribs in the crockpot. This recipe is super simple to make and the rib meat literally fell of the bone. The original recipe can be found HERE. We used onion powder instead of an onion, garlic powder instead of garlic, ground ginger instead of ginger, we did not use scallions, kimchi, or carrots. 

Ingredients:
1 tbsp onion powder
1tbsp garlic powder
2 tbsp ground ginger
2 cups beef broth
1/2 cup Coconut Aminos
1/4 cup organic brown sugar
2 tbsp unseasoned rice vinegar
2 tbsp gochujang
1 tbsp sesame oil
2 tbsp vegetable oil
Pepper
3-4 short ribs
2 tbsp cornstarch

Directions:
In a slow cooker, add the onion powder, garlic powder, ground ginger, beef broth, Coconut Aminos, brown sugar, rice vinegar, gochujang, and sesame oil. 

On the stove, heat two tbsp vegetable oil in a large skillet over medium-high heat. Season ribs with pepper. Add short ribs to pan, reduce to medium and brown well on all sides, 2-3 minutes per side. 

Transfer ribs, meat side down, to slow cooker. Cover and cook on high for 4-6 minutes until tender. 

Add cornstarch to the crockpot and mix well. Cook for another 20 minutes. Turn the slow cooker off and let stand for 10 minutes (sauce will thicken even more) and serve with veggies and rice.