Slow Cooker Asian Short Ribs

• 6 beef short ribs, or more to taste
• salt and pepper to taste
• 1/2 cup soy sauce
• 1/2 cup vegetable broth
• 2 tablespoons rice vinegar
• 1/4 cup brown sugar
• 5 cloves garlic, minced
• 1 tablespoon finely grated ginger
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• 1 tablespoon potato starch
• 2 tablespoons cold water
• 2 green onion tops, thinly sliced

1. Season short ribs with salt and pepper on both sides.
2. Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
3. Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
4. Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
5. Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
6. Pour sauce over short ribs and sprinkle sliced green onions on top.

short ribs, salt, soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, red pepper, olive oil, sesame oil, potato starch, cold water, green onion

Taken from www.allrecipes.com/recipe/269949/slow-cooker-asian-short-ribs/ (may not work)