Slow-Cooker Braised Beef Short Ribs with Ginger and Soy

Ingredients:

• 3 lb. beef short ribs, (I mixed with and without bones so I got the flavor boost of the bone while not paying for a lot of bones)
• 1 bunch green onions, white and light green portions, chopped
• 5 garlic cloves, minced- or 1 1/2 tbs minced garlic
• 1/2 oz. fresh ginger, peeled and minced
• 1/2 cup tamari or soy sauce (Tamari is Gluten Free)
• 1/4 cup honey
• Juice of 1 lime (2 Tbs lime juice)
• 1 tsp. sesame oil(or olive oil)
• 1 cup water
• 1 Tbs. olive oil
• 3 large carrots, peeled; cut into 1-inch pieces 
• 1 Tbs. cornstarch 
• Steamed Rice

In a bowl, combine half of the green onions with the garlic, ginger, tamari, honey, lime juice, sesame oil and water. 

Heat 1 tbs oil in a skillet . Add the short ribs and brown on all sides, about 5 minutes. Lightly grease slow-cooker.  Arrange short ribs on their sides in bottom of cooker.  Add carrots in and around ribs.  Pour sauce over ribs and cook for 6 hours on high.

Using a slotted spoon, transfer the ribs to a cutting board; if desired, remove the bones. Transfer sauce to the skillet or small pan and skim the fat off the sauce. Heat the sauce to a simmer and thicken with cornstarch.  Transfer the ribs, carrots and sauce to individual bowls and garnish with the remaining green onions. 

Serve immediately with steamed rice. (I used Jasmine rice - Basmati would also be good) Serves 4.