Slow-Cooked Korean Beef Short Ribs

• 4 - 4 1/2 lbs beef short ribs
• 1/4 cup green onion, chopped (with tops)
• 1/4 cup soy sauce (or tamari sauce)
• 1/4 cup beef broth (or water)
• 1 tablespoon brown sugar
• 2 teaspoons fresh ginger, minced
• 2 teaspoons garlic, minced
• 1/2 teaspoon black pepper
• 2 teaspoons dark sesame oil
• hot cooked rice (or Linguine Pasta)
• 2 teaspoons sesame seeds, toasted

1. Place ribs in slow cooker. Combine green onions, say sauce, broth, brown sugar, ginger, garlic, and pepper in medium bowl; mix well and pour over ribs. Cover; cook on LOW 7 to 8 hours or until ribs are fork tender.
2. Remove ribs from cooking liquid; cool slightly. Trim excess fat. Cut rib meat into bite-size pieces, discarding bones and fat. Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat.
3. Stir sesame seed oil into liquid. Return beef to slow cooker. Cover; cook 15 to 30 minutes or until hot. Serve with rice; garnish with sesame seeds.

beef short ribs, green onion, soy sauce, beef broth, brown sugar, fresh ginger, garlic, black pepper, dark sesame oil, rice, sesame seeds

Taken from www.food.com/recipe/slow-cooked-korean-beef-short-ribs-425890 (may not work)