Slow Cooker Spicy Asian Beef Short Ribs
When slow cooking the beef for this recipe, you just want to make sure there is enough mixture to cover your beef entirely while slow cooking.
- ¼ cup beef broth
- ¾ cup hoisin sauce
- 3 to 4 scallions diced + some for garnish
- 2 tablespoons gochujang Korean hot pepper paste
- 1 teaspoon honey
- 2 to 3 lbs. beef short ribs bone-in or boneless
- salt and pepper
- serve with white rice
Whisk together the beef broth, hoisin sauce, diced scallions, gochujang and honey in the slow cooker. Season your short ribs with salt and pepper on both sides and nestle into the slow cooker ensuring the gochujang mixture is covering your beef.
Cover and cook until beef is tender, for about 7-8 hours on low or 4 to 6 hours on high.
Transfer short ribs to serving platter. Skim off any excess fat (if any) from the surface of the sauce and pour the sauce over the short ribs and garnish with more diced scallion greens. Serve with white rice.