Ingredients

• 3 packages beef short ribs, each rib cut through to be individual. (6 large ribs)
• 1 small onion sliced thinly
• 1 cup Beef broth
• 1 cup Soy sauce
• 1 tsp ground ginger
• 4 garlic cloves chopped
• 1 tsp Red pepper flakes 
• 1/2 cup brown sugar
• 1 tsp sesame oil
• 2 tsp rice wine vinegar
• 1 tsp cracked black pepper 

Instructions

• Lay your ribs in the bottom of your slow cooker and cover them with onions.
• Whisk all of the sauce ingredients together and pour over the ribs.
• Cover and slow cook for 6-8 hours
• Take out the ribs and shred the meat. 
• Make a cornstarch slurry and thicken the sauce, then add back the beef and serve over your favorite rice and garnish with chopped green onion and a sprinkle of sesame seeds.

• 2 Packages of Short ribs cut into 4 large ribs
• 1 cup of red wine
• 1 cup of beef stock
• 4 tablespoons of soy sauce
• 3 tablespoons ketchup or 2 tablespoons tomato paste
• 1 tsp garlic powder
• 405 carrots cut into 2 inch chunks
• 2 tsp dried or  5-6 fresh thyme springs
• Salt and Pepper to taste
• Cornstarch to thicken at the end

Salt and pepper your ribs and brown them on all sides in a pan.  Add them to the crock pot.  Add the stock, wine, tomato, and soy sauce to the pan that you used to brown the ribs and scrape all the goodness from the pan.  Add to the crock pot along with the garlic, thyme and carrots. Slow cook for 8 hours and then check for salt and pepper and add more if needed.  Thicken the sauce with a cornstarch/water slurry. Serve with your favorite mashed potatoes.  Serving is 1-2  ribs per person with carrots and a generous serving of the sauce over the top.