Asian Braised Short Ribs

Heat sesame oil over medium-high heat in large non-stick skillet. Brown short ribs on all sides and place in slow cooker. Top with vegetables.

Add broth to skillet; cook over medium-high heat, stirring to remove any brown bits from bottom of pan. Stir in hoisin sauce, soy sauce, vinegar, chili sauce, garlic, and Worcestershire; pour over beef and vegetables in slow cooker.

Cook, covered on LOW for 7 to 8 hours or until beef is fork-tender. Transfer short ribs and vegetables to platter; keep warm.

Skim any oil from the top of sauce and discard. Pour sauce into saucepan and bring to a boil. Mix cornstarch and water together; gradually stir into sauce and bring to boil. Heat, stirring occasionally over medium-high heat until sauce is thickened. Drizzle sauce over ribs and vegetables.