A delightful twist on classic slow-cooked beef ribs, infused with rich Asian flavors.
Place the beef short ribs in the slow cooker.
Ensure the ribs are evenly arranged for even cooking.
In a mixing bowl, combine the green onions, soy sauce, beef broth, honey, ginger, garlic, and black pepper. Mix well.
Mix thoroughly to ensure the honey dissolves completely.
Pour the sauce over the ribs in the slow cooker. Cover and cook on low for 7-8 hours until the ribs are tender.
Avoid opening the lid during cooking to maintain consistent heat.
Remove the ribs from the slow cooker and let them cool slightly. Skim off any fat from the cooking liquid.
Letting the liquid settle helps in skimming off the fat more effectively.
Return the ribs to the slow cooker and cook on high for an additional 15-30 minutes to heat through.
This step ensures the ribs are hot and ready to serve.
Serve the ribs with steamed rice, garnished with toasted sesame seeds and sliced green onions.
For added flavor, drizzle a bit of the cooking liquid over the rice.
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