Sunday, January 13, 2013

Korean Slow Cooker Beef Short Ribs

Super long title for a ridiculously easy recipe!  I made these for W one night and he insisted that I make it for a fundraiser dinner we were having to introduce our friends to a fundraiser that we support (Our Piece of the Pie, in case you're curious.)  That sentence seemed unnecessarily long.

Anyway, everyone loved the short ribs and one friend even requested the leftovers (which I considered as a huge compliment since he's such a good cook himself!)

Thanks to Stephanie O'Dea, author of one my new favorite blogs: A Year of Slow Cooking.

Crockpot Korean Short Ribs

--package of beef short ribs
--1 cup soy sauce 
--1 cup brown sugar
--5 whole jalapeno peppers 
--1/2 cup water

The Directions.
Place solid beef ribs into the crockpot.
Add the soy sauce, water, and brown sugar.  
Add the whole jalapenos on top (Do not cut them!)
Cook on low for 7-8 hours.  Half way you might want to rotate the short ribs so any exposed meat gets saturated in juice.

We ate it with white rice and sauteed spinach the first time, white rice and baby bok choy the second time.

Buttermilk Cornbread

We needed a side dish for chili and ribs.  I decided on cornbread. I had buttermilk. had this recipe.  Thanks Bethany!  Your grandma makes delicious cornbread.

Grandmother's Buttermilk Cornbread



  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.