Slow Cooker Korean Short Ribs

I’m sure you have seen the movie Big Hero 6. If you have not, it really is cute and you should watch it.

Our friends’ youngest son is turning 9 in August. He is super crafty and has made many a stuffy for himself and others. He patiently and lovingly hand sews each stitch and they are so, so cute. Recently he said to his mom “I really hope someone makes me a stuffy for my birthday…”

How could I not try to fulfill that request?

So I found a little tutorial and gave it a try.

I bought some white socks, cut out the pattern, sewed and stuffed, stuffed and sewed…


It looks quite…well…homemade…

I wouldn’t call it a complete fail…would I?

I hope he likes it.

I had some beef short ribs in the freezer and decided that would tackle them for dinner. I have heard that short ribs can be finicky to work with, unless you put them in your slow cooker. So I pulled out the slow cooker and got down to work.


I’m not sure these could have been any easier…

I put the short ribs in the slow cooker.

I mixed up the sauce

  • 1/2 cup beef broth
  • 3 cloves minced garlic
  • 1 tbsp minced ginger
  • 1 tsp sesame oil
  • 1/4 cup brown sugar


I poured the sauce over the ribs and let them cook away for 8 hours.

In the last 30 minutes I mixed up a little cornstarch and water and put it into the sauce to thicken it up.

I served these ribs with rice and broccoli.


The verdict- Super easy and they were fall-off-the-bone tender! So delicious. I won’t be scared to work with short ribs anymore.


Sweet and Sticky Mongolian Beef #2

I love the summer…I love the endless free time and ability to do anything that strikes my fancy.

I do have a long list of home projects that I am slowly crossing off, but I mostly want to ride my bike, read, hang out with friends and generally laze around.

With such a lack of routine, our dinners suffer. We end up getting together with people, or we go out, or I don’t really want to cook anything because it is hot and we just end up eating a frozen pizza that we cooked on the BBQ.

Our weekly meal plans have gone completely out the window…

I did, however, take a little time out of my busy schedule to try this delicious recipe.

Sweet and Sticky Mongolian Beef #2

I started by making the sauce.

In a small saucepan I mixed

  • 2 tbsp sesame oil
  • 1/3 cup soy sauce
  • 1/2 cup water
  • 2 tsp grated ginger
  • 3 cloves of minced garlic
  • 1/2 cup of brown sugar

Sweet and Sticky Mongolian Beef #2

I let that simmer away for about 7-8 minutes until it had reduced a bit. You won’t see much of a reduction, but it will help to thicken it up when you add it back to the beef later.

I took the beef stir fry meat and coated it in 1/4 cup of cornstarch and some salt and pepper.

Sweet and Sticky Mongolian Beef #2

In a shallow fry pan I let 1/2 a cup of oil heat up and then added in my beef so that there was only one layer. It will take 2 or 3 batches to cook all the beef, but it is worth it for the crispy, delicious result!

Sweet and Sticky Mongolian Beef #2

I cooked the beef for about 2 minutes on each side….more or less depending on the size of pieces. You want it to get nice and brown and crispy.


After each batch is cooked, transfer it to a paper towel lined plate to let the excess oil drain off.

Sweet and Sticky Mongolian Beef #2

Once all the meat is cooked, get rid of any of the leftover oil and put the meat and sauce back into the pan.

Let it cook until the sauce thickens up a bit.

Sweet and Sticky Mongolian Beef #2

Finish it off with sesame seeds and chopped green onion.

Sweet and Sticky Mongolian Beef #2

The verdict- So delicious! Unlike my previous Mongolian beef recipe, this one seemed like it got far more crispy which I love.