Asian Short Ribs

1/2 cup soy sauce
1/3 cup brown sugar
1/4 cup rice vinegar
2 cloves garlic, peeled & smashed
1 tbsp grated fresh ginger
1/2 tsp red pepper flakes
8 beef short ribs (approx 4 lbs)
4 med carrots, peeled & halved
1 small head of cabbage (approx 1 lb), quartered
2 tbsp cornstarch
1 tbsp sesame oil
4 scallions, thinly sliced

In a crock pot combine first 6 ingredients, mix to combine, add short ribs & carrots, lay cabbage on top. Cook, covered, on high for 5-6 hours. Remove cabbage, ribs, carrots, skim off any fat. Whisk cornstarch with 1 tbsp of water, whisk into liquid, stir in sesame oil, spoon over ribs & veggies, sprinkle with scallions.

*As always, I doubled the sauce.