Very awesome recipe.
In the crockpot:
5 lbs beef short ribs
4 tablespoons rice vinegar
4 tablespoons sesame oil
1 cup soy sauce
4 crushed cloves garlic
4 tablespoons minced ginger
2/3 cup light brown sugar
1 teaspoon red pepper flakes
For the sauce:
6 tablespoons cornstarch dissolved in 6 tablespoons hot water
3 cups shredded carrots
6 thinly sliced green onions
2 tablespoon sesame seeds
cooked white rice.
Arrange the short ribs standing upright in the crockpot.
Mix rice vinegar, sesame oil, soy sauce, garlic, ginger, brown sugar, and crushed red pepper in a separate bowl. Then pour the mixture (the “cooking liquid“) over the ribs.
Cover and cook on low for 9 hours or high for 6 hours, until the ribs are tender.
UPDATE for Instant Pot: Use the 6 qt pot. Set the pot to 60 minutes on the Meat setting. Allow to natural release for 15 minutes. Use the simmer function to prepare the sauce.
To make the sauce:
Remove the ribs from the crockpot and arrange them on a platter. Skim the fat off the top of the cooking liquid.
In a saucepan, combine the cornstarch paste and the cooking liquid. Bring to a boil and cook until thickened, about 5 minutes. Stir in the carrots.
Place the Bibb lettuce (shredded or whole leafs) on the plate, top with rice and short ribs. Add sauce. Then top with green onions and sesame seeds. Voila!