Slow Cooker Asian Short Ribs

An alternative to traditionally oven-braised short ribs, these slow-cooker, fall-of-the-bone short ribs are Asian-flavored, incredibly tender, and perfect for a cold winter evening.


Recipes · Cuisine · Asian


Prep Time: 10 mins
Cook Time: 4 hrs 10 mins
Servings: 6
Total Time: 4 hrs 20 mins
Yield: 6 ribs

Ingredients

Ingredients List

  • 6 beef short ribs, or more to taste

  • salt and pepper to taste

  • ½ cup soy sauce

  • ½ cup vegetable broth

  • 2 tablespoons rice vinegar

  • ¼ cup brown sugar

  • 5 cloves garlic, minced

  • 1 tablespoon finely grated ginger

  • 1 teaspoon crushed red pepper flakes

  • 1 tablespoon olive oil

  • 1 teaspoon sesame oil

  • 1 tablespoon potato starch

  • 2 tablespoons cold water

  • 2 green onion tops, thinly sliced


Directions

  1. Season short ribs with salt and pepper on both sides.

  2. Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.

  3. Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.

  4. Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.

  5. Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.

  6. Pour sauce over short ribs and sprinkle sliced green onions on top.

Easy Cleanup

Try using a liner in your slow cooker for easier cleanup


Nutrition Facts (per serving)

Nutrition Facts
670 Calories
55g Fat
14g Carbs
28g Protein


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