Sixteen of the Internet’s best food bloggers come together to share their very favorite home-cooking recipes in Good Bite Weeknight Meals. Writes our cooking columnist Sybil Pratt, “Every clearly explained recipe adheres to Good Bite’s mantra, ‘delicious made easy,’ and each one was developed by a busy person beset with the same time/energy deficits we all share.”
This recipe is one example of Good Bite Weeknight Meals‘ slow-cooker brilliance. It might even be the shortest recipe I’ve ever posted — but look how good it looks!
Korean Short Ribs
by Rachel Rappaport coconutandlime.com
Beef short ribs are amazingly tender when cooked in the slow cooker; they simply fall off the bone. This dish takes its inspiration from galbi jjim, which is a popular celebratory dish in Korea. Serve it on its own or with rice.
Serves 4 to 6
- 1/2 cup soy sauce
- 1/2 cup rice wine vinegar
- 2 tablespoons dark brown sugar
- 1 teaspoon toasted sesame oil
- 3 pounds beef short ribs
- 4 garlic cloves, sliced
- 1 pound potatoes, peeled and cubed
- 2 onions, halved and sliced
- 2 scallions, cut into 2-inch strips
- 2 carrots, peeled and cut into 1-inch chunks
Place the soy sauce, vinegar, brown sugar, and sesame oil in a medium bowl and whisk to combine. Set the sauce aside.
Bring a large pot of water to a boil. Add the short ribs and boil until the fat is rendered, about 10 minutes. Using tongs, transfer the ribs to a slow cooker. Add the garlic, potatoes, onions, scallions, carrots, and sauce to the slow cooker. Cover and cook on low until the beef is tender, about 8 hours. Serve hot.
Do your prep for this recipe the night before, pop everything in the slow cooker in the morning, and dinner is served in the evening!