ASIAN SHORT RIBS

I found the recipe below in a magazine last weekend. I successfully foraged for the necessary ingredients and tomorrow morning I will put them into our crock pot and slowly cook it all day. Updates to follow!

ASIAN SHORT RIBS
- ½ cup low sodium soy sauce
- 1/3 cup brown sugar
- ¼ cup rice vinegar
- 2 cloves garlic, peeled and smashed
- 1 tablespoon grated fresh ginger
- ½ teaspoon crushed red pepper
- 8 beef short ribs (about 4lbs)
- 4 medium carrots, peeled and halved crosswise
- 1 small green cabbage (about 1lb), quartered
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 4 scallions, thinly sliced (optional)

1. In a slow cooker, combine the soy sauce, sugar, vinegar, ginger
and red pepper. Add the short ribs and carrots and arrange on
a single layer. Lay the cabbage on top.
2. Cook, covered, on low for 7-8 hours.
3. Transfer the cabbage, short ribs and carrots to plates.
With a large spoon or ladle, skim the fat from the cooking
liquid and discard.
4. Turn the cooker up to high. In a small bowl, whisk together
the cornstarch with 1 tablespoon of water until smooth. Whisk
this mixture into the cooking liquid and cook until thickened,
2-3 minutes. Stir in the sesame oil.
5. Spoon the sauce over the short ribs and the vegetables,
and sprinkle with the scallions (if using).