- 3-4 pounds beef short ribs
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup rice vinegar
- 1 teaspoon garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes
- 1 cup carrots cut into 1 inch chunks
- ½ head of cabbage, cut into quarters
- 2 tablespoons cornstarch
- ¼ cup green onions, coarsely chopped
When my first cookbook, “The Zucchini Houdini” was published two years ago, I loved hearing all the different stories and recipes people shared. Cooking brings people together and I love being the one who is doing the cooking! Just this week, my newest book was released. As a busy mom, it is often challenging to find the time and energy to fit dinner and I’ve always loved using my slow cooker to help solve that problem. You assemble things quickly in the morning or the night before and then as you leave for work, you turn it on. Then when you return home, dinner is ready and the house smells amazing! That is why I decided to create a slow cooker cookbook, and “That’s a lot of Crock” was born.
Trim excess fat from ribs and place in the slow cooker. Mix together the soy sauce, sugar, vinegar, garlic, ginger, sesame oil and red pepper.
Pour over ribs in slow cooker. Place carrots and cabbage on top. Cook on low for 7 to 8 hours.
Transfer the cabbage, short ribs, and carrots to plate and cover with foil. Skim the fat from the cooking liquid and discard. Turn the slow cooker to high. In a small bowl, whisk together the cornstarch with ¼ cup of water until smooth. Whisk into the cooking liquid and cook until thickened. Spoon the sauce over the short ribs and vegetables and sprinkle with the green onions.