5 large garlic cloves (about 1/2 a bulb), peeled and minced
4 tsp crushed red pepper flakes
1 tsp salt
DIRECTIONS
Add all the CHILI GARLIC PASTE ingredients to a bowl and stir until well combined. Set aside.
Pat the short ribs dry with a paper towel and season generously all over with salt & pepper.
Heat 1 TBSP of the oil in a dutch oven over medium-high heat. When the oil is hot sear HALF the the short ribs until browned on all sides, 1 to 2 minutes per side. Transfer the seared short ribs to a 6-quart slow cooker. Sear the remaining short ribs and transfer them to the slow cooker when browned.
Take the dutch oven off the heat and add the onion and chili garlic paste. Cook while stirring and scraping the bottom of the dutch oven with a wooden spoon or spatula to release any stuck on bits for about 1 minute.
Scrape the contents of the dutch oven into the slow cooker over the short ribs.
Put the lid on the slow cooker and cook on LOW for 7 to 8 hours or until the beef is tender.
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