Slow Cooker Korean Short Ribs
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Slow Cooker Korean Short Ribs
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Inspired by Food & Wine Magazine
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Ingredients
- 3 1/4 pounds beef short ribs 3 or 3 1/2 pounds, bone-in
- 1 cup water
- 3/4 cup soy sauce
- 1/3 cup sake
- 1/4 cup honey
- 1 teaspoon sesame oil toasted
- 6 garlic crushed, cloves
- 4 green onions chopped, white and green parts
Instructions
- Place the short ribs in the bottom of the slow cooker. Whisk together the rest of the ingredients and pour over top. Cook on high for 5 or 6 hours, until the meat is falling off the bone, flipping the meat over once during the cooking process for even flavor.
Notes
- We recommend organic ingredients when feasible. Gluten-free of gluten-free soy sauce is used.
- Nutrition Facts Slow Cooker Korean Short Ribs Amount Per Serving Calories 593 Calories from Fat 252 % Daily Value* Fat 28g43%Saturated Fat 12g75%Cholesterol 159mg53%Sodium 2612mg114%Potassium 1115mg32%Carbohydrates 23g8%Fiber 1g4%Sugar 18g20%Protein 56g112% Vitamin A 120IU2%Vitamin C 3.6mg4%Calcium 47mg5%Iron 7.2mg40% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 593
- Calories from Fat 252
- % Daily Value*
- Fat 28g
- 43%
- Saturated Fat 12g
- 75%
- Cholesterol 159mg
- 53%
- Sodium 2612mg
- 114%
- Potassium 1115mg
- 32%
- Carbohydrates 23g
- 8%
- Fiber 1g
- 4%
- Sugar 18g
- 20%
- Protein 56g
- 112%
- Vitamin A 120IU
- 2%
- Vitamin C 3.6mg
- 4%
- Calcium 47mg
- 5%
- Iron 7.2mg
- 40%
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