1/3 C. brown sugar

1/4 C. rice vinegar

2 cloves of garlic, peeled and smashed

1 T. grated fresh ginger

1/2 tsp. crushed red pepper

8 beef short ribs (about 4 lb.)

4 medium carrots, peeled and halved crosswise

1 small green cabbage

2 T. cornstarch

1 T. sesame oil

4 scallions, thinly sliced

 

In a 4-6 quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper.   Add Short ribs and carrots and arrange in a single layer.  Cook, covered, on high for 7-8 hours on low or until the meat is tender and easily pulls away from the bone. Transfer the short ribs and carrots to plates.  With a large spoon or ladle, skim the fat from the cooking liquid and discard.  Turn the slow cooker to high. In a small bowl, whisk together the cornstarch with 1 T. of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes.  Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with scallions.