This recipe is from Brenda Stanley’s blog “Tales of the Dinner Belle.” Brenda is the author of the newly released cookbook “That’s a Lot of Crock” and “The Zucchini Houdini.”
- 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
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.
About the author:
Brenda (Baumgartner) Stanley is a former television news anchor and investigative reporter for the NBC affiliate in Eastern Idaho. She has been recognized for her writing by the Scripps Howard Foundation, the Hearst Journalism Awards, The Idaho Press Club and the Society for Professional Journalists. She is a bestselling author of four books, which includes three novels and two cookbooks. She is a graduate of Dixie College in St. George, Utah and the University of Utah in Salt Lake City. She is the mother of five children, including two sets of twins, and grandmother of three. Brenda and her husband, Dave, a veterinarian, live on a small ranch near the Snake River with their horses and dogs. For more information go to http://talesofthedinnerbelle.com.