HEAT ABOUT 2 TABLESPOONS OF COOKING OIL IN A PAN; WASH AND CLEAN BEEF SHORT RIBS THOROUGHLY. PAT DRY WITH PAPER TOWELS AND SEASON WITH SEA SALT AND GROUND BLACK PEPPER. DREDGE OR COAT WITH FLOUR; PAN FRY ON THE HEATED PAN WITH OIL, COOK UNTIL LIGHTLY BROWNED AND TURN TO SEAR THE OTHER SIDE AS WELL.

TRANSFER THE SEARED BEEF TO A SLOW-COOKER, AND ADD THE REST OF THE INGREDIENTS. SEASON IT WITH SALT AND PEPPER AND A LITTLE FISH SAUCE, IF USING. CHOOSE YOUR PREFERRED THERMOSTAT SETTING, CHOOSE LOW IF YOU WANT IT TO COOK REAL SLOW AND LONG AND HIGH HEAT FOR SHORTER COOKING TIME. CHECK ON YOUR MEAT AFTER A COUPLE OF HOURS AND EVERY HOUR THEREAFTER. TURN OFF YOUR SLOW COOKER WHEN THE MEAT IS TENDER ENOUGH FOR YOU. IT’S YOUR CALL.

THAT’S ABOUT IT! SERVE WITH STEAMED RICE