Gingered Short Ribs

• 4 pounds bone-in beef short ribs
• 2 medium parsnips, peeled and halved widthwise
• 2 large carrots, halved widthwise
• 1/2 cup reduced-sodium soy sauce
• 1/3 cup packed brown sugar
• 1/4 cup rice vinegar
• 1 tablespoon minced fresh gingerroot
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 small head cabbage, quartered
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 teaspoons sesame oil
• 4 green onions, thinly sliced
• Hot cooked couscous, optional

1. Place the ribs, parsnips and carrots in a 5- or 6-qt. slow cooker. In a small bowl, combine the soy sauce, brown sugar, vinegar, ginger, garlic and pepper flakes; pour over ribs. Top with cabbage. Cover and cook on low for 7-8 hours or until meat is tender.
2. Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Stir in sesame oil. Serve with meat and vegetables. Sprinkle with green onions. Serve with couscous if desired.

parsnips, carrots, soy sauce, brown sugar, rice vinegar, fresh gingerroot, garlic, red pepper, head cabbage, cornstarch, cold water, sesame oil, green onions, couscous

Taken from www.tasteofhome.com/recipes/gingered-short-ribs/ (may not work)