Korean Short Ribs, with Honey
By: Shana Archibald
3-3.5 lbs of short ribs
3 cups of diced potatoes
2 cups of diced carrots
Green onions (optional), thinly sliced
Toasted sesame seeds (optional)
1 red apple, cored & chopped (I used a honey crisp)
1/2 onion, chopped
1/2 cup beef stock
1/2 cup soy sauce, regular (kikkoman)
1/4 cup brown sugar
2 tbsp honey
1 tbsp minced garlic
1 tsp sesame oil
5 whole black peppercorns (optional)
2 tbsp corn starch (or potato starch)
2 tbsp water
Rinse the bone-in short ribs under cold water, mainly around the bone area to remove any bone fragments. (If you have some time, you can soak in cold water for 10 minutes while changing water a few times.) Gently pat down the ribs with some paper towels. Or you can leave the bones IN, for added flavor. Totally up to you!
Pre-heat a large skillet over medium high heat and place the ribs. Brown all sides for about one minute. Transfer them into the slow cooker crockpot as they finish.
Blend the sauce ingredients in a mixer or food processor until smooth. Pour over the meat. Add the potatoes and carrots. Close the lid and cook for eight hours on low heat. (You could cook for five hours on high heat if you’re short on time, but I find that it results in less flavorful and less tender meat.)
30 minutes prior to the end of the cooking time, make the starch thickener by combining the water with the starch flour. Whisk well and pour it into the slower cooker. Turn the heat to high and simmer for the remaining time.
You can serve over rice or, as is. Garnish with green onions and/or toasted sesame seeds. Enjoy!