- single beef short ribs 8, approx 8cm long each
- oil for frying
- spring onions 1 bunch, finely chopped
- garlic 4 cloves, crushed
- ginger 3cm piece, finely grated
- rice wine vinegar 4 tbsp
- lime 1, juiced
- gochujang 3 tbsp
- soy sauce 2 tbsp
- soft brown sugar 4 tbsp
- sesame oil 1 tbsp
- sesame seeds 1 tbsp, ground with a pestle and mortar
- cooked basmati rice to serve
- rice vinegar 4 tbsp
- sesame oil
- golden caster sugar 2 tsp
- red chilli ½, finely diced
- garlic 1 clove, halved
- small ridge cucumbers 2, or use ½ a normal
TO MAKE IN A SLOW COOKER . . .
COOKS TIP: Use 6-8 short ribs depending on the size of your slow cooker, we tested with 6 as our cooker wouldn't fit 8 in a single layer. This will ensure they cook evenly in the sauce.
If your slow cooker has a sear or fry button, fry the ribs in batches on this setting, then spoon out the fat left in the pan if you need to. If your slow cooker doesn't have this setting, fry in a large frying pan in batches, and add to the slow cooker once seared. Pour away any fat in the frying pan.
Continue with the above method, reducing the water added to 400-500ml depending on how many ribs your making. The liquid should mostly cover the ribs in the pan.
Cook on low for 8 hours, until the ribs are falling apart.
Follow the cooling and straining off the fat method above (we removed the whole pot from the slow cooker and chilled the meat in this, if your slow cooker doesn't disassemble, once cooled pour into a sealable container and chill.)
Transfer back to the slow cooker, if your machine has a simmer or reduce function, and cook until the sauce has thickened slightly. Alternatively, transfer to a stock pan or casserole, and simmer on a low heat until reduced.
- Kcals 717
- Fat 50.6g
- Saturates 17.3g
- Carbs 29.2g
- Fibre 3g
- Protein 34.9g
- Salt 2.1g