What's For Dinner...I Say Beeeeeeef

Brent uses this (a lot) to entertain Ainsley, and that's been necessary as we have all been spending nights out in the barn milking.  Thank goodness for a solid week of good weather, allowing us to get almost everything planted.  However, it's left us pretty tuckered out, and not a lot of time to make supper.  Enter in one of the kitchen's most wonderful inventions - the crockpot.
I was asked to write about different cuts of meat, and how they are getting a new labeling system for Illinois Farm Families.  Overall, if its from the loin - grill it; if it's from the shoulder or rump - low & slow, and these short ribs also fall into "low & slow", as they have lots of bone and some fat on them.  It's a pretty easy meal to come back to at the end of a long day and get an actual meal to keep you going during these long weeks.
 
Korean-Style Short Ribs
1/2 c. soy sauce
1/2 c. light brown sugar
2 T sesame oil
2 T rice vinegar
2 T fresh ginger
4 cloves garlic, crushed
1/2 tsp. red pepper flakes (I only use a pinch)
5# beef short ribs
1 1/2 c. shredded carrots
For garnish:  sesame seeds & green onions
Serve over rice

Blend 1st 7 ingredients to make sauce.  Place ribs in slow cooker, and pour sauce over.  Cook on high for 6 hours or low for 9 hours, or until meat will start to fall off the bones.  Skim & discard any fat from the sauce, and pour the liquid into a saucepan.  Add 3 T cornstarch & 3 T water, and bring to boil for 2 minutes to thicken  Stir in carrots.  Serve over rice, add ribs, cover with sauce & garnish as desired.

We enjoy it!