Asian Pride® Korean Style Short Ribs
Asian Pride® Korean Style Short Ribs
Directions
- Blend soy sauce, sugar, oil, vinegar, ginger, garlic, and red pepper in a bowl.
- Place ribs in a 5 qt. slow cooker, add sauce. Cover, cook on low for 8 hours, until meat is tender.
- Transfer ribs to a platter.
- Combine cornstarch and 3 T. water; blend with liquid in a saucepan. Bring to a boil over medium-high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots.
- Top ribs with sauce, scallions, and sesame seeds.
- Serve over cooked jasmine rice.
Ingredients
- 1/2 cup Asian Pride® Soy Sauce
- 1/2 cup West Creek® Sugar, Brown
- 2 tbsp Asian Pride® Sesame Oil
- 2 tbsp Asian Pride® Rice Wine Vinegar
- 2 tbsp Peak Fresh Produce® ginger, minced
- 4 ea Peak Fresh Produce® Garlic, Clove(s), crushed
- 1/2 tsp Roma® Red Pepper Flakes
- 5 lbs Braveheart® Black Angus Beef Short Ribs, cut Dino Rib style, trim off fat before cooking
- 3 tbsp West Creek® cornstarch
- 1 1/2 cup Peak Fresh Produce® Carrot(s), shredded
- 3 ea Peak Fresh Produce® Scallion(s), trimmed and thinly sliced
- 1 tbsp Magellan® Sesame Seeds
- 3 cups Asian Pride® Jasmine Rice, cooked
Chef Richard Fisher - Corporate Chef, Performance Foodservice -Twin Cities
