Slow Cooker Korean Braised Short Ribs
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Slow Cooker Korean Braised Short Ribs

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Prep:  4h  |  Cook:  2h  |  Total:  6h

Ingredients

  • 2-3 lbs. short ribs
  • salt and pepper, to taste
  • 3/4 cup Soy Vay® Veri Veri Teriyaki®
  • 1 cup beef broth
  • 2 scallions, for garnish
  • 1 Tbsp. sesame seeds (for garnish)

Prep

  • 1.
    Cut the meat between the bones to separate the ribs.
  • 2.
    Score the meaty side of each rib and season liberally with salt and pepper.
  • 3.
    In a large resealable bag, toss the ribs with the Veri Veri Teriyaki sauce, coating the meat completely.
  • 4.
    Remove as much air as possible from the bag, seal, and marinate in the fridge for at least 4 hours or overnight for more flavor.
  • 5.
    Thinly slice the scallions.

Cook

  • 1.
    Pour the ribs and marinade into a slow cooker.
  • 2.
    Add the broth. The liquid should come about halfway up the sides of the meat. You can add more broth if necessary.
  • 3.
    Cook on high for 4-6 hours, occasionally moving the meat around and skimming as much fat off the top as possible.
  • 4.
    Season to taste with salt and pepper. Garnish with the scallions and sesame seeds.
  • 5.
    Serve immediately.

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