How to make it

  • In a bowl, combine ribs, sugar, sesame oil, chile oil, sambal oelek and ginger, and mix well. Let stand for 10 minutes.
  • In a large frying pan over high heat, warm canola oil. In batches, brown the short ribs on all sides. When browned, add to crock-pot along with onion, garlic, scallions, pear, mushrooms, soy sauce and enough water to cover ribs.
  • Set the crock-pot to cook for 4 to 5 hours on high, or 7 to 8 hours on low, until ribs are very tender. Add carrots, and continue cooking for 1 additional hour.
  • Using a large spoon, remove rib bones, and skim grease off the top of the liquid. Transfer ribs and rib bones to a plate. Use scissors to cut and remove any tough connective tissue. Transfer liquid to a medium-size pot over high heat, and simmer liquid until reduced by half.
  • To serve, arrange ribs on plate over rice, and ladle the reduced sauce on top. Sprinkle with sesame seeds and pepper, and drizzle with sesame oil. Serve with hoisin sauce on the side.

Reviews & Comments 11

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  • angelgirl94 3 years ago
    Saved and printed. Will be trying this for Labor Day. Thanks for posting. :)
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  • crabhappychick 3 years ago
    Dear Lord, this sounds amazing! Printing this one out and putting aside for the first cool weekend! Mega yum!
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  • a1patti 3 years ago
    Great fall recipe! Thanks Shandy
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  • midgelet 3 years ago
    loving anything crockpot_ yum!
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  • otterpond 4 years ago
    Marvelous! Bookmarked. I'm looking forward to that special moment. The pictures are fabulous.
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  • chuckieb 4 years ago
    Wow Shandy! That looks gorgeous. Great pictures too. Congrats on getting 'featured 'again' on the Home Page. You deserve it!
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  • goblue434 4 years ago
    sounds awesome shandy. I gotta try these
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  • luisascatering 4 years ago
    I like your crockpot, so cute!
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  • cuzpat 4 years ago
    Yummy!!!!
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  • kristopher 4 years ago
    Settled. I'm making this tonight!
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  • valinkenmore 4 years ago
    Wonderful recipe! Are these what they call "flanken ribs" where they are thinly sliced versus the big, individual ones?
    I have never cooked these. I am glad to see a recipe that cooks them slowly as most short ribs can be tuff if not cooked slow and long.
    Thanks Shandy for another great recipe!
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