Korean Style Short Ribs

NNBeef Short Ribs are cut “flanken style” – about 2” long, and are perfect for this amazing sweet and savory beefy treat inspired by our good friend and chef Steven Bailey, former owner of Oak Cliff’s Urban Acres organic produce and pastured meat co-op. Steven’s mom is Korean, so he grew up eating and learning to create the real deal. Thanks, Steven!

4 – 5 lbs NNBeef Short Ribs
1/2 C Bragg’s liquid aminos, or coconut aminos
1/2 C brown sugar or coconut sugar
4 peeled, crushed garlic cloves
2T rice vinegar
2T sesame oil
1t red pepper flakes
(2” sliced green onions)

Mix all except ribs and onions in a bowl, put the ribs in a slow cooker, pour the mixture over the top, sprinkle on green onions and cook on high for 7 hours.

You’ll love these served over rice with a side of quickly sauteed garlic ginger bok choy or a crisp Asian dressed slaw and some roasted carrot spears.