1 medium onion, sliced 4 cloves garlic, peeled and crushed 1/4cup rice vinegar 1/4cup low-sodium soy sauce 2tablespoons chopped fresh ginger 2tablespoons light brown sugar 1teaspoon crushed red pepper 3pounds short ribs (preferably flanken) 2cups white rice 1/2pound snap peas, sliced DIRECTIONS Combine the onion, garlic, vinegar, soy sauce, ginger, sugar, red pepper, and ¼ cup water in a 4- to 6-quart slow cooker. Add the beef and turn to coat. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time). Skim off and discard most of the fat. Twenty minutes before serving, cook the rice according to the package directions.
Served by bradshelley