Asian style beef short ribs with soba noodles

I'm a big fan of slow-cooked beef that is super tender and just falls apart. In the past we've done beef stroganoff and pot roast in the slow cooker, which have always turned out great, but it was really nice to try something pretty different. The Asian sauce for these ribs was delicious, and the salad let us use up some corn and spinach we needed to get rid of. I was skeptical when Whitney added the corn but it blended with the other flavors surprisingly well.

Crockpot Asian style beef short ribs with soba noodles inspiration from Real Simple
   Serves 4
1/3 c soy sauce
1/2 c packed light brown sugar
2 tbsp rice vinegar
2 tbsp cornstarch
1 tsp toasted sesame oil
1 1-inch piece fresh ginger, peeled and sliced
1/4 to 1/2 teaspoon red pepper flakes
4 pounds baby-back ribs (2 to 3 racks), cut into 8 pieces
2 bundles soba noodles
2 c fresh corn
1 c spinach
4 scallions, sliced

   In a 4- to 6-quart slow cooker, mix together the soy sauce, sugar, vinegar, cornstarch, oil, ginger, and red pepper flakes. Add the ribs and turn to coat. Cover and cook until the ribs are tender, on low for 6 to 7 hours or on high for 3 to 4 hours.
   Twenty minutes before serving, heat broiler. Place the ribs, meaty-side up, on a foil-lined rimmed baking sheet. Strain the cooking liquid from the slow cooker into a medium bowl. Brush the meaty side of the ribs with half of the cooking liquid and broil, basting twice with the pan juices, until shiny and glazed, 3 to 4 minutes.

   Meanwhile, cook the noodles according to the package directions. Drain and run under cold water to cool. Add the noodles to the bowl of remaining cooking liquid from the slow cooker and toss with the corn, spinach, and scallions. Serve the ribs with the soba noodle salad.


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