Add the short ribs and carrots and arrange in a single layer.
Lay the cabbage on top.
Transfer the cabbage, short ribs, and carrots to plates.
Preparing short ribs may sound intimidating, but they’re a cinch to make in the slow cooker.Get the recipe:Slow-Cooker Asian Short Ribs.Photo: Marcus Nilsson
With a large spoon or ladle, skim the fat from the cooking liquid and discard.
If the slow cooker is on the low setting, turn it to high.
In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth.
Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes.
Stir in the sesame oil.
Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).
2,000 calories a day is used for general nutrition advice.
