Korean-Style Short Ribs
When cooked slow and low, the flavors of this dish marry and the ribs become fall-off-the-bone tender, with mouthwatering flavors of sweet pear, zingy ginger, and sweet-spicy K-Mama sauce. There's no wrong way to eat them: on a lettuce leaf with kimchi, with a bowl of rice, or with steamed veggies.
- One bottle K-Mama sauce
- 4 cloves garlic, sliced
- 2-inch piece of fresh ginger, sliced in ½-inch discs
- One bunch of scallions, white/light green parts cut in 2-inch pieces, dark green parts sliced on bias (set aside)
- 1 small pear, peeled, cored, and chopped in ¼-inch pieces
- 2 Tablespoons toasted sesame seeds, divided
- 3 lbs. Peterson Craftsman Meats boneless beef short ribs or chuck roast
- Kosher salt and cracked black pepper for the meat, to taste
- Bib lettuce leaves
To the slow cooker, add the entire bottle of K-Mama sauce. Fill the bottle ¾ of the way full with water, shake well, and add. Next add garlic, ginger, white and light green sliced scallions, pear, and one Tablespoon of sesame seeds and mix well. Season the short ribs with salt and pepper and add to the slow cooker. (If using chuck roast, cut into 1-inch strips). Using tongs, toss the meat to coat. Cover and cook until meat is tender and falling apart, 8 to 9 hours on low or 5 to 6 hours on high.
Transfer the short ribs to a plate and tent loosely with aluminum foil for 5 minutes. Using a spoon, skim and remove any fat from the surface of the sauce. Discard the ginger. Spoon sauce over short ribs and sprinkle with scallion greens and remaining sesame seeds. Serve shredded on lettuce leave with kimchi, over rice, or with steamed bok choy.