Crock-pot Short Ribs with Cabbage and Carrots
1/3 cup soy sauce
2 T. honey
1/4 cup rice vinegar
2 garlic cloves, crushed
1 T. grated fresh ginger
1/2 t. red pepper flakes
2-3 lbs. beef short ribs
5 carrots peeled and cut into 2 in. slices
1 medium green cabbage cut into eighths
1 T. sesame oil
4 green oils, sliced
In the crock pot combine the soy sauce, honey, vinegar, garlic cloves, ginger, and pepper flakes. Place the short ribs and carrots in the the pot. Arrange the cabbage on top of the ribs and carrots.
Cook on low for 7-8 hours. About an hour before serving, stir it all together so the cabbage can get down into the juices. This is optional, but I also cut the beef off the bones and into bite sized pieces so the meat could soak up the juices.
We served it over a bed of brown rice drizzled with sesame oil and green onions.
It was a treat.