Korean Short Rib Stew

Korean Short Rib Stew
Ingredients
- 1 T olive oil
- 2 lbs beef short ribs
- 1 T sesame oil
- 1 small red onion cut in chunks
- 1 carrot chopped into chunks
- 2 garlic cloves chopped
- 1 t minced fresh ginger
- 1½ cups beef bone broth or beef broth
- ¼ cup coconut aminos or low-sodium soy sauce
- Green onions sliced
- Sesame seeds for garnish
Instructions
- Preheat the slow cooker on HIGH. Add the olive oil to heat. Add the ribs and brown them on all sides.
- Add the sesame oil, red onion, carrot, garlic, and ginger.
- Pour in the beef broth and coconut aminos and stir well.
- Cover and cook on LOW for 8 hours, until the ribs are fork tender.
- To serve, transfer the ribs and vegetables to a plate, spoon the sauce over the ribs and vegetables, and garnish with green onions and sesame seeds.
Nutrition
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