Braised short ribs is one of my all time favorite restaurant meals. If it’s on the menu chances are I’m going to order it. The meat is fork tender and the favors are rich and intense. This dish is easy to recreate at home with a little help from Campbell’s Sweet Korean BBQ Slow Cooker Sauce. The roasted ginger and sesame adds a layer of flavor to this savory and slightly sweet sauce.
It’s fall season which makes it the perfect time to use the slow cooker. It’s such a time saver to be able to prep dinner the night before and stick it in the fridge over night. The next morning I plug it in and let dinner cook while I’m at work. It definitely takes the stress out of weeknight cooking.
If you look in my pantry I current have a few of the Campbell’s Skillet Sauces and Campbell’s Slow Cooker Sauces handy for those nights that I need a little help to get a homemade meal on the table. I can’t wait to try Scampi and Thai Green Curry Skillet Sauces. I also have the Tavern Style Pot Roast and Hawaiian Luau Slow Cooker Sauces stocked in my pantry for another day. I tried the Campbell’s Chicken Marsala Skillet Sauce recently and it was a quick and easy way to get dinner on the table in 15 minutes. Gotta love that!
Sweet Korean BBQ Short Ribs with Root Vegetables
Prep: 15 minutes Cook time: 8 hours
2.5 lbs chuck short ribs (with or without bones) cut into chunks (optional) or can be left whole and cut or shredded after cooked.
2 carrots, peeled and cut into 2 inch pieces
1 onion, quartered
2 parsnips, peeled and cut into 2 inch pieces
3 red potatoes, quartered
1 package of Campbell’s Sweet Korean BBQ Slow Cooker Sauce
- place meat in the bottom of the slow cooker
- place vegetables on top of the meat and add slow cooker sauce
- cook on low for 8 hours or high for 4 to 5 hours
- serve with rice and enjoy!
This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at http://www.campbellsauces.com/.
Disclaimer: This is a sponsored post, but all opinions are mine.