This is the biggest bang for your buck as far as effort versus reward in the kitchen. It is absolutely fall apart juicy and delicious and a true crowd pleaser!
Ingredients
4-6 pounds beef short ribs
1 cup soy (if using smaller amount of short ribs I sometimes decrease these amounts of sauce measurements)
1 cup beef broth
2 T rice wine vinegar
1/2 cup brown sugar
1 T sesame oil
4 cloves garlic grated
1 T fresh grated ginger
1/2 yellow onion sliced thinly
1 tsp. red pepper flakes
1-2 T Gochujang
If desired you can use a cornstarch slurry at the end of cooking to thicken up the juices and form a sauce.
Directions
Place short ribs in crock pot and sprinkle onion slices on top. Mix sauce ingredients through Gochujang and pour over short ribs.
Cover and cook on low 6-8 hours or high 3-4 hours.
During last half hour of cooking, mix up the corn starch slurry and stir into the cooker. Cover and allow to thicken.
Remove ribs and use fat separator or spoon to skim the fat and serve the sauce over and alongside the dish.