Slow Cooker Korean Short Ribs

• 1 tablespoon canola oil
• 1/4 cup flour
• 3 pounds short ribs I use boneless because they have less fat and connective tissue in 3 inch chunks
• 1 cup brown sugar
• 1/2 cup lite soy sauce
• 1 tablespoon sesame oil
• 4 cloves garlic minced
• 1 tablespoon minced ginger
• 1/4 teaspoon crushed red peppers
• 2 tablespoons corn starch mixed with 2 tablespoons water

diced green onions for garnish (optional)

sesame seeds for garnish (optional)

1. Note: click on times in the instructions to start a kitchen timer while cooking.
2. In a cast aluminum slow cooker insert (or another skillet if your slow cooker has a ceramic insert) add the tablespoon of canola oil.
3. Dredge the beef in flour on all sides and shake off the excess.
4. Brown the beef on high heat on all sides. Make sure the pan is hot, you don't need to worry how done the meat is, you're just going for color.
5. Add the beef, brown sugar, lite soy sauce, sesame oil, garlic, ginger and crushed red peppers to the slow cooker.
6. Cook on low for 6-7 hours or on high for 3-4 hours.
7. Add in the cornstarch slurry and cook and additional 20-30 minutes while you cook your rice and vegetables to thicken the sauce.
8. Garnish with green onions and sesame seeds if desired.